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Egg Assad / Pondicherry Style Egg Curry

Menaga Sathia
20 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Egg Assad / Pondicherry Style Egg Curry RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Others
  • South Indian
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. Eggs - 6
  2. Onion - 1 large (Finely Sliced)
  3. Tomato - 1 Large (Finely Chopped)
  4. Garlic pods - 5
  5. Jeera - 1 tsp
  6. Mustard seeds - 1/2 tsp
  7. Curry leaves - 2 sprig
  8. Red chilli powder - 1 1/2 tbsp
  9. Coriander powder - 1 tbsp
  10. Salt to taste
  11. Oil - 1/4 cup
  12. Lemon Juice -1 tbsp
  13. Coconut - 1
  14. Bay leaf - 2
  15. Shallots - 4
  16. Potato - 2 large peeled and cut into big chunks


  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.

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