Egg Chukka / Egg Gravy


This egg chukka is a special and I have adapted it the same way of mutton chukka. This goes out well with any variety rice, briyani or pulav’s. I have accompanied this with the chicken rice. The taste was delicious and color was attractive, so kids loved to have this. Let us move on to the recipe…

Egg Chukka / Egg Gravy

Egg Chukka / Egg Gravy


  • Boiled Eggs – 5 nos
  • Onions – 2 nos (medium sized)
  • Tomato – 1 nos(medium sized)
  • Cloves – 3 nos
  • Cinnamon – 1 “inch stick
  • Star Anise – 1 no
  • Cardamom – 1 no
  • Curry leaves – a string
  • Ginger-garlic paste – 1 ½ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Garam masala – 1 tsp
  • Salt to taste
  • Gingelly oil – 3 tsp


  • Peel the boiled eggs and halve them.
  • Peel and roughly chop the onions. Pulse or pound them.
  • Finely chop the tomatoes into small pieces.
  • Heat oil in a kadai, add in the cloves, cinnamon, cardamom, star anise and curry leaves. Wait till they crackle.
  • Add in the chili powder and coriander powder, cook till they turn black in color. Be careful they should not be burnt, so make this process in low flame.
  • Add in the ginger-garlic paste and cook till they turn color.
  • Add in the onion and cook till they turn golden brown.
  • Add in the tomato and cook till they turn mushy.
  • Add in the garam masala and salt, cook till the raw smell goes off.
  • Pour in two cups of water, cook and bring it to boil, till the raw smell goes off.
  • Remove the lid and keep in medium flame, wait till the gravy thickens.
  • Add in the eggs, sprinkle little gravy over the egg and cover with the lid. Keep in medium flame, wait till it become thick gravy.
  • Transfer it to a bowl, gently and garnish with coriander leaves.

Serve hot.

3 responses »

  1. My best friend growing up loved this dish, she was South Asian as well and her father would make it on Fridays after school, so I remember this dish with lots of warm memories 🙂

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