Hardboiled egg tomato curry


    This is a simple everyday Bengali recipe. It is a bit spicy, and is served with plain white rice.


    Pennsylvania, United States
    2 people made this


    • 4 eggs
    • 3 tomatoes, sliced crosswise and boiled for just a while with salt water.
    • 4 tablespoons of olive oil
    • 4 tablespoons of chopped onions
    • 1 tablespoon of chopped garlic
    • 1/2-1 teaspoon of turmeric powder
    • 1/2-1 teaspoon of cumin powder
    • 1 teaspoon of red chili powder
    • Water as needed
    • 1 tablespoon of chopped coriander leaves
    • Salt as needed
    • 3-4 green chilies, choppped


    1. Hardboil the eggs. Peal the skin off from the eggs. Slice each egg in half. Set aside.
    2. Clean the sliced tomatoes. Set aside. ( Frozen boiled tomatoes can also be used).
    3. Heat a pan with oil. Fry the onions and garlic for a bit. Stir until they turn a bit red.
    4. Add the turmeric, cumin and red chili powders. Continue to stir.
    5. Add the tomatoes and stir again. Also add a bit of water. Sprinkle coriander leaves, salt and green chilies. A thick paste will form.
    6. Stir and when the water has dried up a bit, add the sliced eggs.
    7. Turn over the sides of the eggs so that the gravy is covered all over the eggs.
    8. Fry for 5-6 minutes.
    9. Garnish with green chilies. Serve with plain white rice.

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    Reviews in English (1)


    Yummy. Made this pretty much as per the recipe, with one or two minor adjustments to fit what I had in the cupboard. Really nice flavour, although it was quite spicy - i recommend you use a lot less chilli if you don't like it hot. Overall, a good way to use up eggs. I will definitely make it again  -  16 Oct 2012  (Review from Allrecipes UK | Ireland)