Bean and Egg Curry (South Indian Style)

 Rice and curry is relished almost across all parts of Asia, especially the South Asian countries. Curry is the common name given for a dish with medium spicy gravy like sauce. South Indian Cuisine is incomplete without curries. South India has a variety of vegetarian curry preparations that has generous amount of Coconut. This Egg and kidney bean curry is simple, delicious and lightly spiced. It has a Kerala touch of shredded coconut paste and the exotic flavour of the curry leaves.

This recipe is adapted from my mother’s kitchen, which she had learnt from her mother, and I have always enjoyed this curry during my childhood days. She always used to prepare this curry by adding raw bananas with eggs. We used to call it an omelette curry. Since the idea of raw bananas was not so pleasing to my husband, I decided to prepare it with Kidney beans (Rajma). Rajma Chawal, a famous north Indian speciality,(Kidney bean Gravy & Rice) is an all-time favourite of my family. So that’s how the north Indian Rajma was added to the South Indian gravy. This curry is best served with steamed rice and papad or the pappadom. The Kidney bean and egg is an unusual combination but the eggs in the curry stands out and makes it more delicious. The combination of this curry and the south Indian classic red boiled rice makes a wholesome meal for your family that is not only delicious but nutritious too.


  • Red Onion –  1 no  (medium)
  • Green chillies – 2 nos.
  • Curry leaves – few.
  • Kidney beans – 1 cup.
  • Eggs – 2 nos.
  • Coconut paste – 1 cup.
  • Ginger – Garlic paste – 1 Tablespoon.
  • Coriander powder – 1 Tablespoon.
  • Red Chilli powder – 1 Teaspoon.
  • Turmeric powder – half Teaspoon.
  • Salt to taste.
  • Fried onions- to garnish.
  • Fried Curry leaves – to garnish.
  • Water – Half cup.


  1. Slice the onions and slit green chillies. Take mixing bowl, Mix the onions, green chillies and curry leaves.
  2. Add coriander, chilli, turmeric and ginger-garlic paste to the onions and mix well. Season with salt and Keep aside.
  3. Cook the kidney beans well (pressure cook) and add it to the onion mix in a heavy bottom pan.  Add half cup of water and let it simmer together for 5-6 minutes.
  4. Beat the eggs well and fry (like an omelette) in a fry pan.Cut it into small pieces and keep aside.
  5. Add the coconut paste to the bean and onion mix. Stir well on low flame till all combined.
  6. Then add the egg pieces and let it simmer for two more minutes.
  7. Finish it off with fried onions and curry leaves. Serve hot with plain rice.

Simmering, cooking method, is to cook in a liquid at temperature below the boiling point. Usually the liquid is brought to a boil and the flame reduced.


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