Egg Fry

This egg fry recipe uses lot of fresh coriander, which gives the dish a strong taste. All the spices are blended together and fried. This dish can be quickly prepared and is tasty too.

Cooking time: 20 min
Serves: 4


  • 4 eggs
  • ½ bunch fresh coriander
  • 2 cinnamon sticks
  • 4 cloves
  • 1 ½ tsp coriander powder
  • 2 tsp chilly powder
  • 1 onion
  • 1 tomato
  • 2 tbsp refined oil
  • Salt to taste
  • ½ tsp turmeric powder
  • ½ cup dry coconut pieces
  • 6 cloves of garlic
  • ½ inch ginger
  • Few curry leaves


Boil eggs in water with 1 tsp oil. Remove the shells. Make 3 slits on the egg lengthwise and keep aside.

Grind dry coconut, ginger, garlic, coriander powder, fresh coriander, cinnamon and cloves to a fine paste. Add water if necessary.

Heat oil in a pan. Put in curry leaves and let them splutter. Then add chopped onion and fry till light brown. Add chopped tomato and stir till it becomes soft.

Stir in the ground paste, turmeric, chilly powder and salt. Fry till it gets a nice aroma or till raw smell disappears stirring frequently.

Now add the eggs and stir carefully not to break them. Then fry on a low flame till the eggs are coated with masala for about 2 minutes.

Egg fry is ready. Serve hot with chapathi or as side dish for rice.

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