From Chettinad to Champaran: 5 egg curries from different parts of India

Protein is an essential part of a healthy diet, helping you stay full for longer and supporting overall health. And when it comes to convenient, affordable sources of protein, eggs are hard to beat. They also provide important nutrients, including vitamin B12, vitamin D, selenium and choline, as per PubMed.But eggs don’t have to be limited to your breakfast plate. Across India, they are transformed into spicy curries, comforting gravies, aromatic masalas and even parcels cooked in banana leaves. From the fiery flavours of Chettinad to the homestyle dishes of Bihar, here are five regional egg recipes that can turn the humble egg into a satisfying lunch or dinner.Chettinad egg curry recipeChettinad cuisine is a symphony of flavors from Tamil Nadu. It’s famous for its fiery spices, roasted masalas and generous use of curry leaves and coconut. While Chettinad preparations are often associated with chicken and other meats, eggs can make an equally satisfying dish.For Chettinad egg curry, hard-boiled eggs are added to a rich, spicy gravy made with roasted spices, chillies and coconut, allowing them to soak up all those flavours. Serve it with chapati or rice for a hearty meal.Champaran-style egg curryBihar’s favourite Champaran-style curry also finds its way into eggs. Traditionally prepared in a clay pot coated with mustard oil, hard-boiled eggs are coated in a spice mix of garlic, green chillies, coriander powder, red chilli powder, cumin powder, turmeric and curd.Once marinated, the eggs are cooked in the clay pot itself for around half an hour on low heat. Serve it with rice or chapati for a comforting meal.Malvani egg curryMalvani cuisine from Maharashtra is known for hot cooking and spicy combinations. One such blend is a combination of roasted spices with nutmeg, coconut, dagadphool or stone flower and chilies. These bold flavours are complemented by the sweetness of onions and tomatoes.Hard-boiled eggs are then added to the gravy and allowed to soak up the flavours. Serve it with rice or bhakri for a hearty meal.Nargisi koftaWho doesn’t love a rich and royal kofta? From the Nawabi kitchens of Awadh, Nargisi kofta is a regal dish in which a hard-boiled egg is encased in layers of spicy keema and deep-fried. The kofta is then sliced open, revealing a pattern reminiscent of flower petals. In fact, the dish is named after the narcissus flower because of its appearance.The koftas are then cooked in an aromatic gravy made with ginger, garlic, turmeric, chillies, garam masala and onions. Serve this with saffron-infused ghee rice for a royal finishing touch.Dimer paturiWho knew eggs could be served in banana leaf parcels? Bengal’s love for paturi extends across meat, paneer, vegetables and eggs.For dimer paturi, the hard-boiled egg is marinated in a spicy mix of mustard, chilli, oil and coconut, and then steamed in a banana leaf parcel. Serve it hot with steamed rice and green chillies.You use AI every day. Now get your AI Quotient. Take the AIQ testGet the latest Lifestyle News and more. Download the TOI app.