Meal Prep · South Indian
Egg Pepper Fry
A fiery and aromatic South Indian dry egg curry, perfect for a quick and flavorful meal.
Ingredients
Tap to check offMethod
Step-by-step- Carefully make small slits on the hard-boiled eggs without cutting them in half, then set aside.
- Heat oil in a large pan or kadai over medium heat. Add chopped onions and sauté until they turn translucent and light golden brown, about 5-7 minutes.
- Add ginger-garlic paste and curry leaves. Sauté for 2-3 minutes until the raw smell disappears.
- Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Add the hard-boiled eggs to the pan and gently toss to coat them evenly with the spice mixture.
- Sprinkle black pepper powder and salt over the eggs. Continue to fry on medium-low heat for 5-7 minutes, turning occasionally, allowing the spices to adhere and the eggs to get a slight crust.
- Garnish with fresh chopped coriander leaves and serve hot with rice, roti, or dosa.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 13 g |
| Fat | 15 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Egg Pepper Fry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Not recommended
Freezing hard-boiled eggs can alter their texture, making them rubbery. It’s best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For extra flavor, lightly fry the hard-boiled eggs in a little oil with a pinch of turmeric and chili powder before adding them to the main masala.
- Adjust the amount of black pepper and red chili powder to suit your spice preference. Freshly ground black pepper makes a significant difference in taste.
- To prevent the eggs from breaking while tossing, use a wide, shallow pan and a gentle hand.
