Spiced Andhra Egg Curry With Parotta Recipe

About this recipe

Spiced Andhra Egg Curry with Parotta is a comforting and flavorful South Indian breakfast dish that combines soft-boiled eggs simmered in a tangy and aromatic tomato-based curry, infused with a blend of moderate spices like coriander, cumin, and red chili powder. Paired with flaky, buttery parottas, this dish offers a satisfying balance of protein, carbs, and zesty flavors, perfect for a family meal. The curry is rich and creamy, with layers of flavor that complement the crispy texture of the parottas, making it an ideal choice for a hearty breakfast.

Ingredients

• 6 pcs White Eggs
• - Switz Puff Dough Paratha
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200Ml Kara Coconut Milk Classic (200ml)
• - Betel Leaves
• medium Chilli Green Long
• - Coriander Powder
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Boil the eggs for 8-10 minutes until hard-boiled. Peel the shells and set the eggs aside.
2. 2. Heat oil in a pan over medium heat. Add mustard seeds and curry leaves, letting them crackle for 30 seconds.
3. 3. Add finely chopped onions and sauté until golden brown, about 5-7 minutes. Stir in the ginger-garlic paste and green chilies, cooking for 1 minute.
4. 4. Mix in the turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for 2 minutes until aromatic.
5. 5. Add the pureed tomatoes and cook for 8-10 minutes until the mixture thickens and oil separates from the masala.
6. 6. Pour in the coconut milk and bring the curry to a gentle simmer. Season with salt and garam masala, stirring well.
7. 7. Carefully add the boiled eggs to the curry and simmer for 5 minutes, allowing the flavors to infuse.
8. 8. Heat the parottas on a skillet or tava until warm and crispy. Serve the egg curry hot with parottas.