I love a good egg curry and was excited the other night when my husband, Tejas, suggested we have one. A while back I found a great recipe on Aayi’s Recipes for an egg curry using tamarind and thought I might make it again, but then when browsing her site I found another interesting egg curry recipe using coconut and fenugreek that I just had to try. I’m always trying to find new recipes…so much so that Tejas sometimes asks if we can just have something simple and familiar! Anyway, my version is an adaptation of Aayi’s Egg curry (Motte/thatthi paladya).

I have had mixed feelings about fenugreek in the past because it can be so bitter, but it is really starting to grow on me. The smell is so fragrant and nutty! Whether I like it probably has to do with what I put it in. One day I’ll figure it out.

After making the recipe I noticed that the original recipe didn’t boil the eggs first. I might try that next time!

4-5 hard boiled eggs
1 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon fenugreek seeds
1 onion chopped
2 green chilis chopped
1 piece ginger chopped
1 tomato chopped
1/4 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 cup fresh or frozen shredded coconut (defrausted)
1/2 tablespoon oil
5-6 curry leaves

1. Boil eggs, peel and slice in half.
2. Heat the oil in a saute pan and cook the cumin and fenugreek until toasty.
3. Add the onions and saute until brown and translucent, adding the green chilis part way through cooking.
4. Add the ginger, tomato, turmeric, coriander and coconut and cook until the tomato gets mushy.
5. Grind everything with a little water to a smooth paste in a food processor or grinder.
6. Throw the gravy back into the pan and add water to get the consistency you would like.
7. Add the eggs carefully as to not dump out the yolks and cook for a few minutes.
8. Heat the oil in a tarka or other small pan, fry the curry leaves, then throw them into the dish.
9. Serve with roti or rice!