Mangalorean Egg Curry (Eggs in spicy Coconut gravy)

Mangalorean Egg Curry (Eggs in spicy Coconut gravy)

The Mangalorean Egg Curry is one of the dishes that usually features on my menu whenever I invite eggetarians (ovo-vegetarians) for dinner! It’s quick, simple (since I use coconut milk from a can) and a ‘sure to be a hit’ dish !! I always poach the eggs in the gravy-since I feel that it adds to the taste. But if you don’t like the look-you could boil the egg and then put them into the gravy!

Mangalorean Egg Curry

• Eggs: 6 nos.
• Potato: 1 medium boiled and diced
• Onion: 1 big (finely sliced)
• Tomato: 1 medium (diced)
• Coconut milk: 1 can (I use the thick one not the ‘lite’)
• Red chilli powder: 4-6 tsp (depending on our spice tolerance)
• Coriander powder: 4 tsp
• Cumin powder: 1/4 tsp
• Turmeric powder: 1/2 tsp
• Salt: to taste
• Oil: 1tsp

Tempering:

• Mustard seeds: 1/2 tsp
• Cumin seeds/ jeera: 1/2 tsp

Method: 

1. Heat the oil in a kadai, add the mustard and cumin seeds. When they crackle, add the turmeric and sliced onions.
2. Add the salt and fry the onions till they are translucent, then add the diced tomatoes and let it cook.
3. Add the red chilli powder, coriander and cumin powder, potatoes and mix well.
4. Add the coconut milk and about a cup of water and simmer. Taste the gravy and then reduce the flame.
5. Carefully break the eggs and drop the contents into the gravy one by one (leaving a little space between each). Cover and cook on a low flame for 6-8 minutes (DO NOT STIR).
6. Once the eggs are cooked switch off.
7. Serve the mutta curry (Mangalore Egg Curry) with rice and a side dish.

Note:

For those in a hurry and who don’t have time to make a separate vegetable side dish, you can add different mixed vegetables (add it after frying the onions) like french beans, peas, carrots, cauliflower, etc to this dish itself.

The mutta curry also goes well with phulkas/chapathies.