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Home » Recipes » Main Course Entrée

Egg Curry with Kasundi

Last Updated: Apr 1, 2023 by Enozia Zehra Vakil · This post may contain affiliate links · Leave a Comment

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Egg Curry with Kasundi PIN (2)
Egg Curry with Kasundi PIN (1)
Egg Curry with Kasundi PIN (3)

Most Indian curries are known for their flavor and versatility, and they all differ based on the spices that go into making them. This egg curry with kasundi stands out for its robust, earthy flavors and is yet another delicious Indian curry recipe you need to try your hands at.

super delicious egg curry with kasundi

This protein rich curry is actually pretty easy to put together and can be a comforting and filling meal to whip up on a weeknight.

Scroll down to get a closer look at everything you need to know about making the curry.

Jump to:
  • Ingredients For the Recipe
  • How to Make the Egg Curry with Kasundi
  • Frequently Asked Questions
  • Tips & Tricks to Make the Egg Curry with Kasundi
  • 📖 Recipe

Ingredients For the Recipe

To put this egg curry together, you’ll need two simple sets of ingredients.

For the Masala Egg

  • Eggs (boiled): 4
  • Oil: 1 tsp
  • Red chili powder: ½ tsp
  • Turmeric powder: A pinch
  • Oil: For frying about 1 tbsp

For the curry

super zoom in image of egg curry with kasundi
  • Onions (roughly chopped): ½ cup
  • Tomatoes (roughly chopped): ½ cup
  • Oil: 1 tbsp
  • Bay leaf: 1
  • Yellow mustard seeds: ½ tsp
  • Green chilies (slit): 2 
  • Turmeric powder: ½ tsp
  • Red chili powder: 1 tsp
  • Salt: 2 teaspoon or as per taste
  • Kasundi: 3 tbsp
  • Water: 1 cup
  • Prepared eggs
  • Coriander leaves: For garnish

How to Make the Egg Curry with Kasundi

Once all the ingredients are ready, here’s what you’ll need to do to make the egg curry.

take boiled eggs with powdered spices on a plate

Take the boiled eggs and coat them with red chili powder, turmeric powder, and oil. 

saute the coated eggs on a pan

Heat oil in a pan and saute the eggs for 2-3 minutes until all the sides are colored. Take the eggs out and keep them separate once done. 

take onion and tomato into the blender and blend well into the paste

Next, in a mixer grinder, make a smooth paste of the onions and tomatoes. 

Heat oil in the same pan where you sauteed the eggs. 

add seeds and leaf to the pan and saute

Add bay leaf, mustard seeds, and green chilies. 

add onion tomato paste to the pan

Next, add the onion tomato paste and saute. Cook for 2 minutes. 

add powdered spices to the pan

Add in the powdered spices next and mix well. Cook for about 30 seconds.

add kasundi to the mixture

Next, add the kasundi and mix. 

add water and cook well

Add water and let the curry simmer for 2 minutes.

add sautéed eggs to the mixture and cook

Next, add the sauteed eggs and mix well. 

yummy egg curry with kasundi ready to enjoy with rice or rotis

Garnish with coriander leaves and serve hot with rice of your choice. 

Frequently Asked Questions

What Else Can I Add to the Egg Curry with Kasundi?

For this curry, we’ve used a simple curry base with some boiled eggs, but if you really want to go the extra mile, you can add in some other veggies of your choice too. 
Diced potatoes are an absolute classic that you can add into the mix. If you have some bell peppers and carrots in your refrigerator, you can add them in too- their subtle flavors work wonderfully with the egg curry. spicy egg curry with kasundi

What Can I Use Instead of Kasundi?

Kasundi is a fermented mustard paste originating in Bengal. It has a sharp, pungent flavor and aroma that can be a great addition to the curry. 
If you don’t have it you can use 1 teaspoon of mustard paste or 2-3 teaspoons of packaged mustard sauce as an alternative.zoom in image of egg curry with kasundi

How Do I Store the Leftovers?

Your leftover egg curry can be allowed to cool down and then refrigerated in food safe containers. The curry can be stored for 3 days max.
You can then reheat the curry in the microwave or in a small pot with a little water to get it to the right consistency.top view of egg curry with kasundi

Tips & Tricks to Make the Egg Curry with Kasundi

If you’re ready to give this recipe a shot, you might want to keep these additional tips and tricks handy.

  • If the flavor of the kasundi is too intense for you, you can reduce the amount you’re adding to make it more subtle tasting.
  • To cut down the cooking time, you can prepare the boiled eggs and the curry base up to 2 days in advance and refrigerate it.
  • This versatile curry base can also be used for a variety of other curries. If you have nothing else, you can just add some potatoes into it and let them cook.
  • If you don’t have the whole spices the recipe calls for, you can add a pinch of garam masala powder towards the end. 
  • We’ve used onion and tomato paste for this recipe, while makes the curry super smooth. If you prefer a chunky texture, you can choose to finely chop them instead of pureeing them. 
  • If your curry seems too runny, you can add a teaspoon of gram flour into it and let it simmer for a few minutes, stirring continuously. 
delicious egg curry with kasundi

Serving Ideas & Suggestions

The egg curry with Kasundi is super versatile, which means you can team it up with chapatis or naan or even some steamed rice if you want to.

It is always a good idea to pair the curry with a nice side salad to make it a complete meal. And if you really have a few extra minutes to spare, you can also whip up a quick buttermilk or lassi to finish it all up.

Loved replicating this curry in your kitchen? How about trying your hands at some more such flavourful and delicious curries. You might want to try out some of these handpicked ones. 

  • Chettinad Style Egg Curry
  • Assamese Boror Tenga: Sour Curry with Fritters
  • Assamese Style Tomato Egg Curry

📖 Recipe

Featured Img of Egg Curry with Kasundi

Egg Curry with Kasundi

With bold flavors and a super easy recipe, this delicious egg curry with kasundi is an absolute must try for lunch or dinner.
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 3 servings
Calories: 213kcal
Author: Enozia Zehra Vakil

Ingredients

Ingredients For the Masala Egg

  • 4 Eggs , (boiled)
  • 1 teaspoon Oil
  • ½ teaspoon Red Chili Powder
  • 1 pinch Turmeric Powder
  • 1 tablespoon Oil, (For frying)

Ingredients For the curry

  • ½ cup Onions , (roughly chopped)
  • ½ cup Tomatoes, (roughly chopped)
  • 1 tablespoon Oil
  • 1 Bay Leaf
  • ½ teaspoon Yellow Mustard Seeds
  • 2 Green Chilies , (slit)
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 2 teaspoon Salt
  • 3 teaspoon Kasundi
  • 1 cup Water
  • 1 bowl Prepared Eggs
  • 1 sprig Coriander Leaves, (for garnishing)

Instructions

  • Take the boiled eggs and coat them with red chili powder, turmeric powder, and oil.
  • Heat oil in a pan and saute the eggs for 2-3 minutes until all the sides are colored. Take the eggs out and keep them separate once done.
  • Next, in a mixer grinder, make a smooth paste of the onions and tomatoes.
  • Heat oil in the same pan where you sauteed the eggs.
  • Add bay leaf, mustard seeds, and green chilies.
  • Next, add the onion tomato paste and saute. Cook for 2 minutes.
  • Add in the powdered spices next and mix well. Cook for about 30 seconds.
  • Next, add the kasundi and mix.
  • Add water and let the curry simmer for 2 minutes.
  • Next, add the sauteed eggs and mix well.
  • Garnish with coriander leaves and serve hot with rice of your choice.
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Nutrition

Serving: 3Servings | Calories: 213kcal | Carbohydrates: 5g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 393mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg
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