Monday, August 8, 2016

Beetroot Egg Curry

Beetroot Egg Curry

Egg curry is simple and easy to make for break fast or lunch.In Kerala egg curry is commonly served for breakfast along with appam or idiyappam. Recently I tried this beetroot egg curry,it is mildly spicy curry  and the caramelized onions and beetroot give  a touch of sweetness to the curry. Try this,you will surely love it.

Eggs- 4
Onions medium-3
Beetroot - 1 medium
Green peas- 1 1/2 cup
Tomato- 1
Curry leaves- a few
Ginger thinly sliced- 2 tsp
Kashmir chilly powder-2 tsp
Fennel powder- 1/3 tsp
Garam masala- 1/3 tsp
Salt as needed
Coconut oil

Boil eggs and keep aside. Peel and grate beetroot.
Heat oil in a pan and add sliced onion, ginger and curry leaves and salt . Saute till onion turns soft and caramelized.
Add grated beetroot and chopped tomato and stir fry for another 4-5 minutes or till oil separates.
Add chilly powder  and green peas.Pour one and half cup of water, cover and cook till the peas get soft .
Finally add boiled eggs ,fennel powder  and garam masala and simmer for another two minutes or till the gravy thickens. Serve with appam or chapatis.

Try this,
Hope you will all enjoy!


  1. beetroot and egg!! cant imagine the combo...looks nice

  2. such an interesting recipe..never imagined abt this combination.


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