Hariyali Egg Curry

A green interpretation of the regular tomato – onion based egg curry, using a blend of herbs!

Egg curry is a popular dish of India, Pakistan and Bangladesh, since it’s simple to make and tastes wonderful. The traditional curry is prepared with tomatoes and onion. To add a bit of vibrant color as well as some herbs, I decided to make the green version of it.
The mint leaves provide a minty/herby flavor whereas the coriander leaves add freshness, together making a refreshing curry! The egg curry can be served with rice/Indian flat bread/ white bread!

Hariyali Egg Curry

  • Servings: 4
  • Print


  • 3 Eggs, boiled
  • 1 Onion, big sized
  • 2 Tomatoes, medium sized
  • 3 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chilly powder
  • Whole red chilly for tempering
  • Salt to taste


  • 1 cup Coriander leaves
  • 1/4 cup Mint leaves
  • 1/2 inch Ginger
  • 4-5 Garlic cloves
  • 1 inch Cinnamon Sticks
  • 2 Cloves


  1. Boil eggs, peel and cut it into half and set aside.
  2. Grind the ingredients listed under grinding, to a smooth paste using water.
  3. In a deep pan, heat the oil. Add onions, and sauté it till it turns brown.
  4. Add tomato, turmeric, red chilly powder and sauté for couple of minutes.
  5. Add the ground paste and cook till the oil separates. Add salt to taste and a pinch of sugar.
  6. Add the eggs and boil till the gravy is thick.
  7. For tempering heat oil in a sauce pan. Add mustard seeds to it. Once it crackles, add red chilies to it and pour it over the curry. Serve hot.


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