Kerala-Style Egg Gravy Recipe

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Prasanna Sankhe

Poach them, fry them, scramble them up with some greens. The list of things the humble egg can transform into are countless. For me, a Kerala style gravy is one of the more dramatic avatars the egg can take. It's a dish full of bold flavors and interesting textures that makes for a quick dinner or lunch.

Eggs in India are somewhat of an invisible fence in the landscape of vegetarianism and non-vegetarianism. While some vegetarians won't even have pastries baked with eggs, many still enjoy egg curries and egg biryanis (no meat, only eggs) and with such an array of delicious gravies and sides in Indian cuisine, who can blame them.

This dish is from the state of Kerala, which is known for using a lot of curry leaves and spice. If you use boiled eggs in this recipe, shallow-fry the de-shelled eggs in some oil before halving them and adding them to the gravy. This gives them a lovely crisp outer layer and adds to the texture party of the dish. Or you could break the eggs gently into the dish as it bubbles and cook them to the consistency you like. Either way, the gravy is finger-licking good.

Note: To make ginger garlic paste, grate equal parts garlic and peeled ginger on a micro plane crater. You can also use boiled eggs in this recipe. Either put them in directly after de-shelling them or de-shell and shallow fry them till they get a crisp golden brown coating and then add them to the gravy.

Recipe Facts

Active: 15 mins
Total: 20 mins
Serves: 2 servings

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  • 1 1/2 tablespoons vegetable or canola oil

  • 1 medium onion, finely chopped (about 1 cup)

  • 1 tablespoon ginger-garlic paste (see notes)

  • 1 cup tomato purée

  • 10 curry leaves

  • 2 teaspoons toasted and powdered fennel seeds

  • 2 teaspoons toasted and powdered cumin seeds

  • 1 teaspoon red chile powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 2 green bird chiles split lengthwise

  • Kosher salt

  • 1/4 cup water

  • 2 tablespoons chopped fresh cilantro leaves (divided)

  • 4 eggs


  1. Heat oil in a medium non-stick saucepan over medium-high heat until shimmering. Add onions. Cook, stirring, until softened but not browned, about 4 minutes. Add ginger-garlic paste and cook, stirring, until fragrant, about 1 minute. Add the tomato puree and stir until mixed through with the onions, about 1 minute.

  2. Increase heat to high. Add curry leaves, fennel, cumin, chilli, turmeric, and coriander powder and stir vigorously until amalgamated and fragrant and the oil separates from the mixture and mixture dries up a bit, about 5 minutes. Season with salt.

  3. Reduce heat to medium. Add water and one tablespoon cuilantro. Stir through to mix well. Remove 1/4 cup of sauce and reserve. Gently break eggs into the pan and spoon the reserved sauce partly over the eggs. Cover with lid and allow the eggs to cook until cooked to desired level of doneness. Serve with any soft bread of your liking or as a side to any Indian meal with rice or roti.

Special Equipment

Non-stick lidded saucepan

Nutrition Facts (per serving)
382 Calories
24g Fat
28g Carbs
18g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 382
% Daily Value*
Total Fat 24g 31%
Saturated Fat 4g 22%
Cholesterol 372mg 124%
Sodium 1141mg 50%
Total Carbohydrate 28g 10%
Dietary Fiber 7g 23%
Total Sugars 11g
Protein 18g
Vitamin C 22mg 112%
Calcium 176mg 14%
Iron 8mg 42%
Potassium 1043mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)