Main Course
Egg Curry with Rye (Andhra-Style)
Original name: Egg Curry with Rye
About this dish
This egg curry is a hearty, rustic dish that pairs tender boiled eggs with a spiced tomato-onion gravy, enriched with a touch of rye flour for a subtle nuttiness and body. It's a comforting weeknight meal that brings together the warmth of Indian spices and the wholesome character of rye, reflecting my coastal upbringing and love for bold, soulful flavors.
Ingredients
UK and US measurements are both included for every recipe.
large eggs
protein6
rye flour
grain1 tablespoon
neutral oil, such as sunflower or canola
fat2 tablespoons
finely chopped onion
vegetable1 large (about 150g)
Imperial measurement: 1 large (about 5 oz)
ginger-garlic paste
other1 tablespoon
finely chopped tomatoes
vegetable2 medium (about 200g)
Imperial measurement: 2 medium (about 7 oz)
turmeric powder
spice1/2 teaspoon
red chili powder
spice1 teaspoon
coriander powder
spice1 teaspoon
cumin seeds
spice1 teaspoon
water
liquid1 cup (240 ml)
Imperial measurement: 1 cup (8 fl oz)
salt, to taste
seasoningto taste
fresh cilantro, chopped
herb2 tablespoons
Method
Boil the eggs
10 minutesPlace the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 9 minutes. Drain and cool under cold water. Peel and set aside.
Make the masala base
6 minutesHeat the oil in a heavy-bottomed pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until golden brown, about 5-6 minutes.
Add ginger-garlic and spices
2 minutesAdd the ginger-garlic paste and sauté for a minute until the raw smell goes away. Then add the turmeric, red chili powder, and coriander powder. Stir well and cook for another minute.
Cook the tomatoes
6 minutesAdd the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala, about 5-6 minutes.
Add rye and water
2 minutesSprinkle the rye flour over the masala and stir continuously for a minute to toast it slightly. Then pour in the water, stirring to avoid lumps. Add salt to taste and bring the gravy to a simmer.
Simmer the gravy
7 minutesLet the gravy simmer for 5-7 minutes until it thickens to your desired consistency. It should be thick enough to coat the back of a spoon but still pourable.
Add the eggs
3 minutesGently add the boiled eggs to the gravy, either whole or halved. Spoon some gravy over the eggs and let them simmer for 2-3 minutes to absorb the flavors.
Garnish and serve
1 minuteGarnish with fresh cilantro. Serve hot with rye bread, rice, or roti.
Equipment
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Nutrition facts
Tips
- For a richer texture, you can replace the oil with ghee or a mix of oil and butter.
- Adjust the red chili powder to suit your spice preference, you can also use Kashmiri red chili for a milder heat and brighter color.
- To make the dish vegan, skip the eggs and add tofu or chickpeas, the rye-based gravy works beautifully with those too.
- If you prefer a smoother gravy, blend the onion-tomato masala before adding the rye flour and water.
Serving suggestions
- Serve hot with rye bread, steamed rice, or any Indian flatbread like roti or naan. A side of cucumber raita (if not dairy-free) or a simple salad complements the rich curry.
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Recipe by
Anaya Narayanan
Specialises in Indian cuisineAnaya Sharma is a biryani specialist who layers rice like a architect.
Describe yourself in three words: Precise, proud, saffron hands.