Spicy Egg Curry

Kiddo to me: “She Gabrio Namaha”

She? Gabrio? Namaha?

No way these three words can come together in a sentence.

“Its Sree Gurubhyo Namaha. Its Sanskrit and its a way to greet your teacher” informed my husband, fighting back the laughter.

‘No, its She Gabrio Namaha. Teacher Ma’am taught me.’ End of discussion, as far as my son is concerned.

No way we are going to contest or correct him on this. I guess the teacher will correct him one day or he will realize it on his own, but whatever be it, Gabrio Namaha is way more cuter than the original!

Time for Radhika’s Blog Hop Wednesday. This week I am paired with Riddhima of Culinary Vibes. This is my recreation of her rocking Spicy Egg Curry, Punjabi style.


  • Eggs                                 :    4 or 5, hard boiled
  • Onion                              :    1 big, sliced
  • Tomato                          :    1 big, chopped roughly
  • Garlic                              :   4-5 pods, chopped
  • Chilli Powder               :   1/2 -1 tsp
  • Cinnamon Powder     :   1/4 tsp
  • Bay leaf                           :    1
  • Salt
  • Oil


  1. Hard boil the eggs. Once they are done, shell them and keep them aside.
  2. Heat about one tsp of oil in a pan, add the chopped onion and garlic. When the onion turns pink, add the tomatoes.
  3. Once the tomatoes are cooked, add half teaspoon of chilli powder, cinnamon powder and salt. If the curry dries out, add a little bit of water to prevent sticking to the pan. Cover and cook for 5 -10 minutes.
  4. Take off the heat and let it cool. Blend into a paste.
  5. Heat a tsp of butter or oil in the same pan. Add the bay leaf. Add the tomato paste and a cup of water and bring it to boil.
  6. Slice the eggs into two and add it to the gravy. Let it cook for 5 – 10 minutes, till the flavors blend nicely.
  7. Serve hot with rotis, paratha or rice.

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