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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the eggs until the yolks are still runny. Peel the eggs and set them aside.
Heat the coconut oil in a kadhai or deep pan over medium heat.
Add the black mustard seeds, fennel seeds, cardamom pods and curry leaves to the hot oil. Allow them to splutter and release their aroma.
Stir in the chopped garlic and green chilies. Saute until the garlic is aromatic.
Add the thinly sliced onions and cook until they caramelize, stirring occasionally.
Sprinkle the red chili powder, turmeric powder and coriander powder over the caramelized onions. Stir well to coat the onions with the spices.
Splash a bit of water to deglaze the pan and prevent the spices from burning.
Add the chopped tomatoes and cook until the oil starts to separate from the mixture.
Season the mixture with salt to taste. Pour in the coconut milk and let it simmer for a few minutes, allowing the flavours to meld.
Gently place the boiled eggs into the curry, ensuring they are coated with the sauce. Let it simmer for an additional 5-7 minutes.
Garnish with fried curry leaves and sliced onions. Serve hot with Malabar Paratha or steamed rice.
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Use 4-5 cardamom pods and 8-10 curry leaves for enhanced flavor.
Inspired by a recipe by @karancooks.
Can I use more cardamom pods?
Yes, you can use 4-5 cardamom pods for enhanced flavor.
What can I serve with this curry?
This curry is best served with Malabar Paratha or steamed rice.
How do I ensure the eggs have runny yolks?
Boil the eggs for a shorter time and immediately cool them in ice water to stop cooking.
Can I make this curry spicier?
Yes, add more green chilies or increase the red chili powder to your taste.
Is there a substitute for coconut milk?
You can use almond milk or regular milk, but it will alter the flavor.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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