Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Egg Curry Lunch

Traditional 15. Egg Curry Lunch recipe

🧺 Ingredients

• Eggs: 4, boiled and halved
• Onion: 1.5 medium (135g), sliced
• Tomato: 1.5 medium (120g), chopped
• Coconut oil: 30ml
• Turmeric: 0.5g
• Chili powder: 1.5g
• Coriander powder: 0.5g
• Ginger-garlic paste: 6g
• Curry leaves: 14 leaves
• Coconut (grated): 70g
• Salt: 5g
• Water: 200ml
• Rice (cooked): 300g

👩‍🍳 How to make Egg Curry Lunch

1. Heat oil (160°C), add curry leaves (fry 18 sec).
2. Add onion, cook 2.5 min until soft and golden.
3. Add ginger-garlic, cook 45 sec.
4. Add tomato, cook 1.5 min until soft.
5. Add turmeric, chili, coriander, stir 30 sec.
6. Add grated coconut, stir 1 min.
7. Add water, bring to simmer (150°C), cook 4 min.
8. Gently add egg halves, roll to coat with curry (1 min). Visual cue: Curry creamy and medium-thick, eggs coated.
9. Add salt to taste.
10. Simmer 2 min more.
11. Serve over rice with pappadam.
12. ---

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