Egg Curry or Egg Gotala
In India, eggs are a huge hit at a street food. If people are looking for late night food, eggs stalls are always open. We were not allowed to eat or bring eggs at home for religious reasons. So, we would always end up eating eggs outside at friend’s places or on these carts and I don’t remember having them at a proper restaurant.
It’s mostly available on street carts. These street carts would be extremely busy with lots of people continuously showing up. You can smell the spices far and wide. The carts would have such tiny space, but they would serve so many varieties of egg dishes. And, funnily each and every dish smells and taste so different even when the ingredients are quite similar.
For longest time, I did not cook with eggs. I only used them for baking purposes. My husband is anyways the one who makes weekend breakfast most of timers, and he makes a drier masala scrambled eggs that are my favorite. He knows limited breakfast options to make, so eggs often show up on our table.
I only make this version of eggs. Lol. Funny.
Its easy and quick, this dish is usually good for lunch or dinner. We always have eggs at home and the base has the same basic ingredients that Indian cooking has. Onion, tomatoes, chilies, and garlic can transform anything into edible deliciousness.
The eggs are boiled and added after grating them instead of scrambling them. While they are boiling and cooling, I like to do the chopping and sautéing of the base ingredients.
Sometimes, I top it off with sliced boiled egg, sometimes with fried egg! Egg on egg, so delicious. It makes a quick and great meal. Don’t forget the herbs.
Try this recipe if you are looking for a different taste and bored of same style of having eggs.
Egg Curry
Ingredients
- 4 eggs boiled and peeled
- 1 tbsp butter
- 1 small onion approximately ½ cup
- 2 cloves garlic grated
- 1 green chili chopped
- 1 big tomato chopped approximately ½ cup
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp coriander powder
- ½-1 tsp garam masala
- 1 tsp pav bhaji masala optional
- Cilantro chopped
Instructions
- Put a pot of boiling water on medium heat and drop eggs in them and boil them until they done for 6-8 minutes.
- Let them cool down and peel the skin. Using a grater, grate 3 eggs and slice one them and leave it aside.
- Take butter in a pan on medium heat, once it warms up and starts melting, add chopped onions, grated garlic and green chili. Saute it until onions become translucent and once, they turn translucent add tomatoes and cook until the tomatoes start releasing juices. Once the tomato is cooked down, add all the spices and salt. Stir to mix.
- Add the grated boiled egg. Stir to mix and add about ¼ cup water too. Let it simmer for 2 minutes and then its done. Top it with the sliced boiled egg that we kept aside and cilantro.
- Serve it with butter toasted pav or bread.
Notes
XO, Devangi
P.S. If you are interested in my husband’s Egg Bhurji recipe its linked here