How to make Egg Pepper Fry - Eggs cooked in South Indian way with plenty of black peppercorns.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Black peppercorns (काली मिर्च)
Cuisine : Kerala
Course : Main Course Egg
Egg Pepper Fry Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
For more recipes related to Egg Pepper Fry checkout Kolhapuri Egg Curry, Omelette Curry, Egg Macho, Kodi Guddu Pulusu . You can also find more Main Course Egg recipes like Egg Korma, Quick Egg Curry, Egg Curry With Dal, Anda Curry Palak Curry.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Egg Pepper Fry Recipe
Eggs hardboiled and cut into wedges 6
Black peppercorns 6-8
Crushed black peppercorns to sprinkle
Oil 2 tablespoons
Caraway seeds (shahi jeera) 1 teaspoon
Star anise 1
Cloves 4-6
Black cardamom 1
Cinnamon 1 inch
Coriander seeds 1 tablespoon
Onion sliced 1 large
Scraped coconut 1 cup + for garnishing
Red chilli powder 1½ teaspoons
Turmeric powder ½ teaspoon
Curry leaves 2-3
Dried red chillies 2-3
Ginger-garlic paste 1 tablespoon
Salt to taste
Tamarind pulp 1 teaspoon
Fresh coriander sprigs 1 for garnishing
Method
Step 1
Line a serving bowl with a banana leaf.
Step 2
Heat 1 tablespoon oil in a non-stick pan. Add caraway seeds, peppercorns, star anise, cloves, black cardamom, cinnamon and coriander seeds and sauté till fragrant.
Step 3
Add half the onion and sauté till translucent. Add ¼ cup coconut and sauté till light golden.
Step 4
Add 1 teaspoon chilli powder and ¼ teaspoon turmeric powder, mix well and sauté for 30 seconds. Add ½ cup water, mix and cook for 1 minute. Remove from heat and cool slightly.
Step 5
Grind the sautéed coconut mixture into a smooth paste.
Step 6
Heat remaining oil in a deep non-stick pan. Add torn curry leaves, chopped dried red chillies and remaining onion and sauté till translucent.
Step 7
Add ginger-garlic paste, mix and sauté for 1 minute. Add 2-3 tablespoons water, mix and cook for 30 seconds.
Step 8
Add coconut paste, mix and cook for 30 seconds. Add remaining chilli powder and turmeric powder and mix. Add ½ cup water, mix and cook for 1 minute.
Step 9
Add salt, mix and cook for 1-2 minutes. Add remaining coconut, mix and cook for 1 minute.
Step 10
Add egg wedges and mix lightly. Add ½ cup water and mix. Add tamarind pulp, mix and cook for 1-2 minutes.
Step 11
Transfer into the lined serving bowl and garnish with some coconut and a coriander sprig.
Step 12
Sprinkle some crushed peppercorns on top and serve hot.
