Mustard Egg Curry

Made with the easiest ingredients, this dish oozes the Indian spices that blend well with the rich mustard flavor!


Boiled eggs – 3, shells removed
Onions – 1, thinly sliced
Pearl onions- 5
Ginger-garlic paste – 1 tsp
Green chilies- 2, slit lengthwise
Dry red chilies -2
Turmeric powder 1 tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Coriander powder – 1 tsp
Asafoetida – A small pinch
Fennel seeds – 1/2 tsp
Mustard seeds – 2 tsp
Fenugreek seeds- 1/4 tsp
Curd / yogurt – 1 cup
Curry leaves – A sprig
Mustard oil- As needed
Salt – To taste
Water- As needed

Method:  Dry roast the red chilies, fenugreek seeds, fennel seeds, & 1 tsp of mustard seeds for 1-2 mins until the raw smell goes away. Remove from heat and allow to cool. Grind it into a smooth paste along with the pearl onions and little water. Keep this aside. Heat oil in a pan. Splutter mustard seeds & curry leaves. Add the sliced onions and saute until translucent. Add ginger-garlic paste and saute until the raw smell goes away. Add the remaining spice powders- turmeric powder, red chili powder, asofoetida, coriander powder, & salt and mix well. To this, add the prepared ground paste and fry on low flame until the oil starts to separate. Add the whisked yogurt and mix well. Add the boiled eggs and 1/4 cup water or more if needed. Cover with a lid and cook on low flame for 10-15 mins until the gravy thickens and the oil starts to separate. Remove from flame and serve hot with steamed rice.




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