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    EggCurry

    watch the jar ↓

    A bowl of egg curry: four boiled eggs in a red onion-tomato gravy, topped with chopped coriander2,800+ cooks
    ★ 4.2
    • Total time:40min
    • Your hands-on time:17min you
    • Longest hands-free stretch:10min free

    How upliance makes egg curry, step by step

    Outside the jar · a bowl
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Egg curry. Done.
    17 min30 min
    1. upliance, upliance

      This cooks it.

      • BOIL
      • CHOP
      • SAUTÉ
      • PURÉE
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, boils, chops, sautés, stirs, purées and cooks, and the screen tells you what to drop in next. Here it even boils the eggs. Scroll to watch it make egg curry from above.

    2. You, 7 min

      Peel onions & garlic

      +−How rough?

      Peel 2 onions and cut them in 4. Peel 10 garlic cloves. Pull the stem off 1 green chilli, halve 3 tomatoes, wash 10 curry leaves and fine-chop 2 stems of coriander for the end. The fine chopping is the jar's job. Easiest done while the eggs boil.

    3. You, 30 s

      Drop 1 of 5

      +−What goes in

      4 eggs, 700 g water and ½ tsp salt. Take the eggs out of the fridge early: very cold eggs can crack as they boil.

    4. Line drawing: jar with lid and crown on
      upliance, 10 min

      Boils the eggs

      +−In the jar?

      Yes. With the lid and crown on, the jar boils the eggs hard in 10 minutes. No separate pot, no watching it boil over, and the blade stays still.

    5. You, 5 min

      Peel & slit the eggs

      +−How?

      Lift the eggs out of the jar into a bowl of cold water and peel them. Make 3 small slits on each egg so the masala gets in, and keep them aside. Pour the water out of the jar and wipe it dry for the next drop. This part is yours.

    6. You, 30 s

      Drop 2 of 5

      +−What goes in

      Into the empty jar: 2 tbsp ghee, ½ tsp jeera, ¼ tsp fennel seeds, ¼ tsp hing and 10 washed curry leaves.

    7. Line drawing: crown lifted off the lid
      upliance, 30 s

      Crackles the spices

      +−Tadka?

      Crown off. The jar heats the ghee and stirs the seeds and curry leaves till they crackle. Half a minute, and no spluttering on your stove.

    8. You, 30 s

      Drop 3 of 5

      +−What goes in

      2 onions, peeled and cut in 4. 10 garlic cloves. 1 green chilli, stem off. Then lid and crown back on.

    9. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops it fine

      +−No knife?

      No knife, no tears. The blade turns the onion, garlic, chilli and curry leaves into fine bits in about 10 seconds. Scrape the sides down once it stops.

    10. Line drawing: crown lifted off the lid
      upliance, 4 min

      Sautés till golden

      +−Till when?

      Crown off so the moisture escapes. The jar sautés the onions, stirring by itself, till they are soft and golden. Four minutes you don't spend at the stove.

    11. You, 1 min

      Drop 4 of 5

      +−What goes in

      3 tomatoes cut in half, 1 tsp coriander powder, ½ tsp Kashmiri mirch, ½ tsp garam masala, ¼ tsp turmeric and ¾ tsp salt. Lid and crown on.

    12. Line drawing: jar with lid and crown on
      upliance, 5 min

      Cooks, then purées

      +−Then?

      The jar cooks the tomatoes down with the spices till soft, then blends it all into a smooth masala in the same jar. No mixer to wash.

    13. You, 30 s

      Drop 5 of 5

      +−What goes in

      The 4 peeled, slit eggs and 80 g water. Lid and crown on.

    14. upliance, 10 min

      Simmers the eggs in masala

      10MIN FREEleave the kitchen
      +−What's the jar doing?

      It gently stirs the eggs through the masala, then lets them simmer so the gravy soaks into the slits. You're free: set the table, warm the rotis.

    15. You, 2 min

      Coriander on. Serve.

      +−Finish

      Pour the curry into a serving bowl and stir gently so every egg is coated. Top with the chopped coriander. Eat it with appam, roti or rice.

    Your 40 minutes, split

    You: 17 min
    cut veg · peel eggs · 5 drops
    upliance: 30 min10 free
    boil · chop · sauté · purée · simmer
    upliance: a steel jar on a smart base with a touchscreen

    You: 17 min. upliance: 30 min.

    Get upliance
    Full recipeIngredients by drop, every step, nutrition+−

    Boiled eggs cooked in a spicy onion-tomato masala. This Kerala-style egg roast (nadan mutta roast) without coconut is an easy, quick side dish, often eaten for breakfast with appam, or with roti.

    South Indian, Kerala. Egg main course. Serves 2. About 40 min start to finish; about 17 min of it is you. Cooked 2,800+ times on upliance.

    Ingredients (2 servings)

    Drop 1boiled in the jar

    • Eggs at room temperature4
    • Water 700 g
    • Salt ½ tsp

    Drop 2the tadka

    • Ghee 2 tbsp
    • Jeera ½ tsp
    • Fennel seeds ¼ tsp
    • Hing ¼ tsp
    • Curry leaves washed10 leaves

    Drop 3chopped, sautéed golden

    • Onion peeled, cut in 42
    • Garlic peeled10 cloves
    • Green chilli top stem removed1

    Drop 4cooked down, puréed

    • Tomato cut in 23
    • Coriander powder 1 tsp
    • Kashmiri mirch ½ tsp
    • Garam masala ½ tsp
    • Turmeric ¼ tsp
    • Salt ¾ tsp

    Drop 5with the 4 peeled eggs from drop 1

    • Water 80 g

    To serve

    • Coriander leaves fine-chopped2 stems

    Steps

    1. Prep (you, ~7 min). Peel 2 onions and cut them in 4. Peel 10 garlic cloves. Remove the stem from the green chilli, halve 3 tomatoes, wash the curry leaves and fine-chop the coriander. Easiest done while the eggs boil.
    2. Drop 1 (you, 30 s). Put 4 eggs (at room temperature, so they don't crack), 700 g water and ½ tsp salt into the jar.
    3. upliance, 10 min. With the lid and crown on, it boils the eggs.
    4. Peel the eggs (you, ~5 min, in a bowl). Move the eggs into a bowl of cold water and peel them. Make 3 small slits on each egg and keep them aside. Pour the water out of the jar and wipe it dry.
    5. Drop 2 (you, 30 s). Add 2 tbsp ghee, ½ tsp jeera, ¼ tsp fennel seeds, ¼ tsp hing and 10 curry leaves.
    6. upliance, 30 s. With the crown off, it heats the ghee and stirs the spices till they crackle.
    7. Drop 3 (you, 30 s). Add the onions, garlic and green chilli, and put the lid and crown on.
    8. upliance, 10 s. It chops the aromatics fine. Scrape down the sides.
    9. upliance, 4 min. With the crown off, it sautés the onions till soft and golden, stirring by itself.
    10. Drop 4 (you, ~1 min). Add the halved tomatoes, coriander powder, Kashmiri mirch, garam masala, turmeric and ¾ tsp salt. Put the lid and crown on.
    11. upliance, 5 min. It cooks the tomatoes and spices down, then purées them into a smooth masala.
    12. Drop 5 (you, 30 s). Add the peeled, slit eggs and 80 g water.
    13. upliance, 10 min. It stirs the eggs through the masala, then simmers them so the gravy soaks in. This is your free time. Scrape down the sides when it stops.
    14. Serve (you, 2 min). Pour into a serving bowl, stir gently to coat the eggs and top with chopped coriander. Serve with appam, roti or rice.

    Nutrition per serving

    308 kcal · 15 g carbs · 13 g protein · 22 g fat.

    More recipesCooked 2,800+ times on upliance