Egg Thokku brings humble boiled eggs to life with a punch of Indian spices and a thick, clingy gravy that coats each egg beautifully. I learned this recipe from my neighbor, and it’s become my go-to dish when I want something quick but impressive. The eggs soak up all the flavors from the gravy, making each bite surely delicious.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The eggs are scored before cooking, allowing them to absorb more of the spicy gravy. The combination of fresh curry leaves, mustard seeds, and ground spices creates layers of flavor that make this dish stand out. It’s perfect for beginners but tastes like it was made by a pro.
Why You’ll Love This Recipe
You’ll love how quick and easy this recipe is – perfect for busy days when you want something tasty. The ingredients are simple pantry staples, and the cooking process is straightforward. The best part? The gravy has just the right balance of spices, making it neither too hot nor too mild. The eggs become flavor bombs as they soak up the sauce, and the whole dish comes together in about 30 minutes.
Cooking Tips
– Score the eggs gently so they don’t break apart
– Let the onions cook until truly soft for the best flavor
– Keep stirring the tomato mixture to prevent sticking
– Add water gradually to control the gravy thickness
– Roll the eggs in the gravy frequently to coat them well
Serving and Storing Suggestions
Serves 3-4 people. Total prep and cooking time: 30 minutes. Serve hot with rice or chapati. Leftovers keep well in the fridge for up to 2 days – just reheat gently on the stovetop with a splash of water.
Similar Recipes
- Masala Egg Curry
- Egg Roast
- Chettinad Egg Curry
Nutrient Benefits
This dish is protein-rich from the eggs, which also provide essential vitamins B12 and D. The onions and tomatoes add fiber and vitamin C, while the spices offer antioxidant properties. It’s a balanced meal when served with rice or bread.
Egg Thokku
Ingredients
- 3 Boiled Eggs
- 1 Onions (Finely Chopped)
- 1 Tomatoes (Finely Chopped)
- 1 Green Chillies (Finely Chopped)
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- Salt to Taste
- Pepper Powder (to Taste)
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- Curry Leaves (Few)
Instructions
- Make slits in the eggs.
- Heat oil in a kadai under medium flame.
- Temper with mustard seeds, curry leaves and finely chopped onions.
- Cook until onions turn soft.
- Add the ginger garlic paste and saute for a minute.
- Add tomatoes, turmeric powder, chilli powder, coriander powder and salt.
- Mix well and cook until tomatoes are cooked soft.
- If required, add 2 tblsp of water.
- When a gravy consistency is formed, add the boiled eggs.
- Sprinkle some pepper powder and cook till the masala's are coated well to the eggs.
- Remove from flame and sprinkle some coriander leaves.
- Serve hot with rice or chapati.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. merely reduce the amount of chili powder and green chilies to suit your taste. The other spices will still give plenty of flavor.
Can I use regular cooking oil instead of mustard oil?
Any neutral cooking oil works well in this recipe. Sunflower, vegetable, or even coconut oil are good alternatives.
How do I prevent the eggs from breaking while cooking?
Handle the eggs gently when making slits, and stir the curry carefully. Don’t let the eggs boil vigorously in the gravy.
