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A fiery and aromatic egg curry from Andhra Pradesh, featuring hard-boiled eggs simmered in a rich, spicy masala of onions, tomatoes, and bold spices. A perfect side for rice or roti.
For 4 servings
Prepare and Fry the Eggs
Prepare the Tempering (Tadka)
Build the Masala Base
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
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A fiery and aromatic egg curry from Andhra Pradesh, featuring hard-boiled eggs simmered in a rich, spicy masala of onions, tomatoes, and bold spices. A perfect side for rice or roti.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 338.34 calories per serving with 15.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Simmer and Finish
For a richer, less intense curry, add 1/4 cup of coconut milk or a paste of 10-12 cashews (soaked and ground) along with the water.
You can add par-boiled potato cubes along with the eggs to make the curry more substantial.
Replace the eggs with pan-fried paneer cubes or boiled chickpeas for a delicious vegetarian version.
For a slightly different flavor profile, add a pinch of asafoetida (hing) and a couple of dry red chilies to the tempering.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The capsaicin in red chilies and other compounds in spices like cumin and mustard seeds can help to slightly boost metabolism and aid in digestion.
Ingredients like tomatoes, onions, turmeric, and garlic are packed with antioxidants that help combat oxidative stress and inflammation in the body.
A single serving of Andhra Egg Masala (about 2 eggs with gravy) contains approximately 340-380 calories, depending on the amount of oil used.
It can be part of a healthy diet. Eggs are a great source of high-quality protein and essential nutrients. The dish does contain a significant amount of oil, so for a healthier version, you can reduce the oil quantity. The spices used also have various health benefits.
Absolutely. The heat comes from green chilies and red chili powder. You can reduce the quantity of both or use a milder variety of red chili powder, like Kashmiri red chili powder, which will give color without excessive heat.
This curry pairs wonderfully with steamed rice, which helps balance the spiciness. It also goes well with Indian flatbreads like roti, chapati, or parathas.
Yes, you can. The curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.