Egg drop chilly

This curry tastes awesome. Can be had along bread, dosa, also goes well along kanji.

Coconut is not added here. It tastes with a tangy spicy kick , a flavor typical in konkani cooking.

Chilly paste: Grind 6 red chilly, pinch of fenugreek seeds, 2 tb sp chopped onions, 2 garlic flakes, add a little water. Grind to fine paste.


3 eggs, 1 finally chopped onions, 3-4 garlics flakes, 1/2 tbsp cumin, coriender leaves

• Heat a deep pan over medium to medium-high heat, add 3-5 tb sp oil, saute 1/2 tb sp cumin, 4 chopped garlic flakes and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
• Add 1 chopped de-seeded tomatoes and cook for another 10 mins add salt to taste.
• Add the chilly paste and cook well till it comes to a boil, add water to make the gravy uniform. [do not add too much water to dilute the gravy]
• Now break the egg at one end and slowly pour into the boiling gravy. Let the egg cook for 2 min then pour the next egg same way.
• See that the dropped eggs do not stick to each other as shown in video.
• Cook it for around 10 mins till done. Finally garnish along chopped coriander leaves & serve hot.

Video clip

Tante umman