Egg Indad is a delicious Mangalorean egg curry which is a coconut-based curry with a unique blend of spices like cumin and red chilies. This high protein energy-dense recipe makes a perfect dis with steamed rice or dosa.

Nutritional info

  • 9.2 gm
  • 3.9 mg
    Vitamin C
  • 175.0 kcal
  • 40.3 mg
  • 2.1 mg
  • 9.6 gm
  • 116.7 mcg
    Vitamin A
  • 10.5 gm
    Total Fat
1 No.(60.0 gm) Egg
1/4 Cup(42.0 gm) Potato (Diced)
2 Tbsp(16.0 gm) Onion (Chopped)
2 No.(2.0 gm) Red Chilly
1 Tsp(4.0 gm) Vinegar
1/4 Tsp(0.93 gm) Rai
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.54 gm) Red Chilly Powder
1/2 Tsp(1.0 gm) Garlic (Chopped)
1/2 Tsp(1.0 gm) Ginger (Chopped)
1/2 Tsp(1.0 gm) Green Chilli (Chopped)
1/8 Tsp(0.29 gm) Haldi
1/8 Tsp(0.54 gm) Salt
1 Tsp(3.0 ml) Oil
As Required(120.0 ml) Water
  • Grind vinegar, garlic, ginger, onion, chopped green chilli, haldi, jeera and dry red chilli into a paste and keep aside.

  • Boil 1 egg and keep aside.

  • Take a kadhai and heat 1 tsp oil.

  • Add 1 tbsp chopped onion and saute till golden brown.

  • Add preprepped grounded paste.

  • Add water and cook for 2 minutes.

  • To this mixture, add 1/8th tsp salt, 1/4th cup chopped potato and mix well.

  • Add some water and let it simmer.

  • Add 1/4th tsp red chilli powder and 1/2 tsp vinegar. Cover and let it simmer.

  • Add 1 boiled egg. Mix well.

  • Garnish with coriander.

  • Serve hot.