How to Make Egg Bajji Curry

Egg Recipes How to Make Egg Bajji Curry

February 28, 2018 By sujithaeasycooking

Egg Bajji Curry, Fried Egg Bajjis dipped in a mild spiced tomato onion gravy and coconut fennel paste. Adding Fennel seeds to the coconut paste brings an special flavour to the curry.

Egg bajji Curry taste different from usual egg curries. That day I had some Left over Egg bajji from our breakfast, So I planned for this curry with those leftover Bajji’s. Totally yum Curry, when you make from scratch the whole process looks lengthy. But if you are a eggetarian then there is no offence in making some Egg bajji’s for morning breakfast or for Evening tea time, and converting those left over to make this yummy curry for lunch or for dinner. Only few bajji are enough to make this curry.

Step by Step picture instruction for Egg bajji curry
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Step by Step picture instruction for Egg bajji curry

Heat a kadai with oil, add roughly chopped onion and Garlic pods.

Add in the green chilies

Add Roughly chopped Tomatoes

Roast them for few mins, bring the mix to room temperature and ground this to smooth paste.

Heat a pan with oil, Add Cinnamon, Cloves, cardamon for tempering.

Add Jeera, Slitted Green chillies and curry leaves.

Add in the finely chopped onion and fry this till they turns translucent.

Add in the Ground paste and saute well for few mins.

Take coconut and Fennel seeds in the mixer and ground this to a smooth paste.

Add this Grounded Coconut paste to the pan.

Add Chilli Powder, Turmeric Powder, Coriander powder and salt

Add a cup of water and bring this to boil.

Once the curry start to boil well, add the Egg bajji’s

Garnish with chopped coriander leaves and serve.

How to Make Egg Bajji Curry?

prep time20 mins
cook time30 mins
total time50 mins

CourseEgg Recipes
cuisineIndian
Servings4

Egg Bajji	4-5 nos
Oil	2-3 tsp
Cinnamon	1"
Cloves	2 nos
Cardamon	2 nos
Jeera	1/2 tsp
Green Chilli	2 nos
Curry Leaves	2 springs
Onion	1 large
Chilli Powder	1 tsp
Coriander Powder	1 tsp
Turmeric Powder	1/4 tsp
Ingredients to grind
Scraped Coconut	1/2 cup
Fennel Seeds/Peerunjeeragam	1 tsp
Ingredients to roast and grind
Oil	1 tsp
Onion	1 medium
Tomato	2 nos (medium)
Green Chillie	2 nos
Garlic Pods	8-9 Pods
Ginger	1” Pc

Instructions

Heat a kadai with oil, add roughly chopped onion, garlic pods, green chilies, roughly chopped tomatoes.
Roast them for few mins, bringit to room temperature and grind this to smooth paste.
Heat a pan with oil, add cinnamon, cloves, cardamon for tempering. Add jeera, slitted green chillies and curry leaves.
Add in the finely chopped onion and fry this till they turns translucent.
Add in the Ground paste and saute well for few mins.
Take coconut and Fennel seeds in the mixer and grind this to a smooth paste.
Add this Grounded Coconut paste to the pan, along with the coconut paste add chilli powder, turmeric Powder, coriander powder and salt.
Add a cup of water and bring this to boil.
Once the curry start to boil well, add the Egg bajji’s. Garnish with chopped coriander leaves and serve.

Notes

Dont soak the bajji for a long time, they absorb the curry and leave a thick gravy.
Can use any of the leftover bajji too.
Adjust the salt in the curry, as bajji also had enough salt in it.
Can serve this curry with Hot steamed rice/Roti/Idli/Dosa/Appam/Idiyappam.