Egg Curry

Indian egg curry made with seasonal heirloom tomatoes

I’ve been getting a half dozen eggs from my farmshare each week.

 

farm fresh eggs

 

I love to hard-boil them because it’s one of my most favorite snacks but at times I have a few of them left at the end of the week.

 

hard-boiled eggs

 

This time, I decided to make a quick egg curry with the leftovers, which is really nice for this time of year because tomatoes are in season.  I got these heirloom tomatoes in my share this weekend.  They are a variety called Orange Russian and look all heart-shaped like this:

heirloom tomatoes called Orange Russian

There are many variations of egg curry or also called anda curry found in India.  Some recipes use coconut milk, tamarind, cream, etc, but whenever I have fresh tomatoes I like them to be the main base of this curry.

a variety of heirloom tomatoes

And instead of cream, I use Greek yogurt because its lighter and healthier, plus I think it does the trick for making the sauce thicker and a bit richer.

hard-boiled eggs and yolk

This dish should have a bit of sourness to it and I’ve found that if the tomatoes I have don’t give the dish enough sourness, I add in some amchoor, which is dried mango powder, so that’s why I’ve made it optional in the recipe.  You can find this powder in any Indian grocery store.

I served this egg curry over brown rice with a little bit of Indian pickle.

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2 Responses to Egg Curry

  1. Sounds delicious. This recipe is perfect for my event this month……

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

  2. Anonymous says:

    Excellent. Found myself watering in the mouth by the end of the post.

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