Andhra Egg Masala

Name: Andhra Egg Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 6 pcs egg (hard boiled and peeled); 2 pcs onion (medium, finely sliced); 3 pcs tomato (medium, finely chopped); 3 pcs green chili (slit); 1 tbsp ginger-garlic paste; 10 pcs curry leaves; 2 tbsp coriander leaves (chopped); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 1 cup water (to adjust gravy); 1 tbsp lemon juice

RATING

4.5/5(65)

TASTE SCORE

9/10

Boiled eggs simmered in a fiery onion tomato masala with green chilies, curry leaves, and warming spices. This Andhra-style curry is bold, comforting, and perfect in small portions with rice or roti.

PREP

15m

COOK

30m

SERVES

1 KATORI

222 cal

SERVINGS

METHOD · 7 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard cooked. Cool, peel, and make a few light slits on each egg so the masala coats them better.
TIPLight slits help the eggs absorb flavor without breaking apart.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves.
4.Add slit green chilies and cook for 20 seconds.
saute · ~8 min
Cook the onions and ginger-garlic paste.
1.Add sliced onions to the pan.
2.Cook until soft and lightly golden, stirring often.
3.Add ginger-garlic paste and cook until the raw smell goes away.
TIPKeep the heat medium so the onions brown evenly and the paste does not catch.
saute · ~8 min
Cook the tomatoes and spices.
1.Add chopped tomatoes and salt.
2.Cook until the tomatoes turn soft and pulpy.
3.Add turmeric powder, red chili powder, coriander powder, garam masala, and black pepper.
4.Mix well and cook until the masala looks thick and glossy.
simmer · ~7 min
Simmer the eggs in the masala.
Add the boiled eggs and turn gently to coat them in the masala. Pour in water, bring to a gentle simmer, and cook until the gravy thickens slightly and the eggs pick up the spice.
TIPDo not stir too hard once the eggs go in, or the yolks can crumble into the gravy.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat and stir in lemon juice. Sprinkle coriander leaves over the top.
serve
Serve hot.
Serve Andhra Egg Masala hot with rice, roti, dosa, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick or lightly slit the boiled eggs before simmering so the spicy masala clings instead of sliding off.
2
Let the onions turn lightly golden, not deeply brown, so the gravy stays balanced and not bitter.
3
Cook the tomatoes until oil starts to separate and the masala looks glossy; this is the key doneness cue.
4
Keep the simmer gentle after adding eggs, or the whites can toughen and the yolks may crumble.
5
Add lemon juice only after switching off the heat to keep its brightness sharp and fresh.
6
If making ahead, prepare the masala first and simmer the eggs in it just before serving for the best texture.
7
This curry tastes even better after 20 to 30 minutes of resting, when the eggs absorb the onion-tomato spice.