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

Egg Pepper Fry

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


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.