Gongura Egg Curry

Name: Gongura Egg Curry
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); 250 g gongura leaves (washed well, stems trimmed); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 pcs dry red chili; 10 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water; 2 tbsp cilantro (chopped)

RATING

4.4/5(62)

TASTE SCORE

8/10

Tangy gongura leaves give this Andhra-style egg curry its bold, mouthwatering flavor. Hard-boiled eggs simmer in a spiced onion and tomato base, then get coated in the rich, sour gongura masala for a comforting dish that pairs beautifully with rice or roti.

PREP

15m

COOK

30m

SERVES

ONE SERVING IS APPROXIMATELY 1 CUP OF CURRY WITH 2 EGGS.

236 cal

SERVINGS

METHOD · 10 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pot, cover with water, and boil until hard-cooked. Cool, peel, and make a few light slits on each egg so the masala can coat them better.
TIPLight slits help the eggs absorb the tangy gravy without breaking apart.
saute · ~6 min
Cook the gongura leaves.
Heat a little of the oil in a pan and add the gongura leaves. Cook until the leaves wilt fully, turn soft, and their moisture reduces. Set aside to cool slightly.
mix · ~1 min
Blend the gongura.
Blend the cooled gongura into a coarse paste without adding extra water.
TIPKeep the paste slightly coarse for a more traditional texture and stronger gongura flavor.
temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, dry red chili, and curry leaves.
4.Cook for a few seconds until fragrant.
saute · ~7 min
Cook the onion base.
1.Add onion and green chili.
2.Cook until the onion turns soft and light golden.
3.Add ginger-garlic paste and sauté until the raw smell goes away.
saute · ~7 min
Add tomato and spices.
1.Add tomato and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook until the masala thickens and smells rich.
TIPCook the tomatoes down fully so the gravy tastes balanced and not raw.
simmer · ~7 min
Simmer with gongura and water.
Add the gongura paste and mix it into the masala. Pour in the water and bring everything to a gentle simmer until the curry thickens slightly.
simmer · ~5 min
Add the eggs and finish the curry.
Add the boiled eggs and spoon the curry over them. Simmer for a few minutes so the eggs take on the tangy, spicy flavor.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

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

1
Pat the boiled eggs dry before slitting so they do not tear when simmered in the gravy.
2
Cook the gongura until its raw sharpness mellows and most moisture evaporates, or the curry can taste harsh and watery.
3
Do not add water while blending the gongura; a thicker paste gives the curry a richer Andhra-style coating.
4
Let the onion turn light golden before adding ginger-garlic paste for a sweeter, deeper masala base.
5
Simmer the eggs gently after adding them; a hard boil can make the whites rubbery.
6
This curry tastes even better after 30 minutes of resting, when the eggs absorb the tangy gongura masala.
7
Store leftovers refrigerated for up to 2 days and reheat on low heat so the gravy does not split or reduce too much.