Egg Assad / Pondicherry Style Egg Curry | How to make Egg Assad / Pondicherry Style Egg Curry

By Menaga Sathia  |  13th May 2016  |  
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  • Egg Assad / Pondicherry Style Egg Curry, How to make Egg Assad / Pondicherry Style Egg Curry
Egg Assad / Pondicherry Style Egg Curryby Menaga Sathia
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

100

0





Video for key ingredients

  • How to make Coconut Milk

  • How to make Idli/Dosa Batter

About Egg Assad / Pondicherry Style Egg Curry

Pondicherry is a union territory, affectionately known as pondy. Learnt this recipe from my Mother In Law who is an expert in cook. The curry is cooked in coconut milk and some spices.

Egg Assad / Pondicherry Style Egg Curry is a popular aromatic and delicious dish. You can try making this amazing Egg Assad / Pondicherry Style Egg Curry in your kitchen. This recipe requires 20 minutes for preparation and 20 minutes to cook. The Egg Assad / Pondicherry Style Egg Curry by Menaga Sathia has detailed steps with pictures so you can easily learn how to cook Egg Assad / Pondicherry Style Egg Curry at home without any difficulty. Egg Assad / Pondicherry Style Egg Curry is enjoyed by everyone and can be served on special occasions. The flavours of the Egg Assad / Pondicherry Style Egg Curry would satiate your taste buds. You must try making Egg Assad / Pondicherry Style Egg Curry this weekend. Share your Egg Assad / Pondicherry Style Egg Curry cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Menaga Sathia for inputs. In case you have any queries for Egg Assad / Pondicherry Style Egg Curry you can comment on the recipe page to connect with the Menaga Sathia. You can also rate the Egg Assad / Pondicherry Style Egg Curry and give feedback.

Egg Assad / Pondicherry Style Egg Curry

Ingredients to make Egg Assad / Pondicherry Style Egg Curry

  • Eggs - 6
  • Onion - 1 large (Finely Sliced)
  • Tomato - 1 Large (Finely Chopped)
  • Garlic pods - 5
  • Jeera - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 2 sprig
  • Red chilli powder - 1 1/2 tbsp
  • Coriander powder - 1 tbsp
  • Salt to taste
  • Oil - 1/4 cup
  • Lemon Juice -1 tbsp
  • Coconut - 1
  • Bay leaf - 2
  • Shallots - 4
  • Potato - 2 large peeled and cut into big chunks

How to make Egg Assad / Pondicherry Style Egg Curry

  1. Boil the eggs and remove the shell and make slits on top and bottom, keep it aside.
  2. Extract milk from the coconut around 3 1/2 cups. Coarsely crush the shallots, garlic pods, 1 sprig curry leaves, mustard seeds and jeera. Keep it aside.
  3. Heat oil in a vessel add the bay leaves. Then add the sliced onion and crushed onion masala saute it until it turns translucent. Then add chopped tomatoes. Saute it until it turns mushy.
  4. Add the red chilli powder, coriander powder and saute until the raw smell goes away. Now add the coconut milk, cubed potatoes and salt. Bring to a boil.
  5. Once the potatoes are cooked, add the boiled eggs, boil it for another 5 minutes. turn off the flame. Now add the lemon juice and remaining 1 sprig curry leaves. Cover with a lid.
  6. After 10 minutes serve hot with white rice, Idli /Dosa and Appam.

My Tip:

For vegetarian add only the potato. Instead of egg you can also use fish too. In case if you use fish, first clean the fish and marinate it with salt and red chilli powder for 10 minutes. Then shallow fry and keep it aside. Then follow the rest of the procedure.

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