Egg Curry
Makes one serving Ingredients: 2 eggs, hard-boiled and peeled 1 small onion, finely chopped 1 small tomato, finely chopped 1 green chili, slit lengthwise (optional) 1/2 tsp ginger paste 1/2 tsp garlic paste 1/2 tsp cumin seeds 1/2 tsp coriander powder 1/4 tsp turmeric powder 1/4 tsp red chili powder Salt to taste 1 tbsp oil Chopped coriander leaves for garnish
Nutrient details
Fats : 12.3
Protein : 7.1
Fibre : 1.5
Carbs : 1.5
Ingredients for this Recipe
Eggs, hard boiled and peeled
2 no
Small onion, chopped
1 no
Small tomato, chopped
1 no
Green chilli, cut lengthwise
1 no
Ginger garlic paste
1/2 tsp
Cumin seeds
1/4 tsp
Coriander powder
1/2 tsp
Turmeric powder
1/4 tsp
Red chilli powder
1/4 tsp
Salt to taste
0
Oil
1 tbsp
Coriander leaves
1 tbsp
Preparation
1. Cut the hard-boiled eggs into halves or quarters and sprinkle them with a pinch of salt.
2. Heat oil in a pan and add the cumin seeds. Let them splutter.
3. Add the finely chopped onions and green chili (if using) to the pan and sauté until they are golden brown.
4. Add the ginger paste and garlic paste to the pan and sauté for a few seconds.
5. Add the finely chopped tomatoes to the pan and cook until they are soft and mushy.
6. Add the coriander powder, turmeric powder, red chili powder, and salt to the pan and mix well.
7. Add 1/2 cup of water to the pan and bring it to a boil.
8. Gently add the boiled eggs to the pan and mix well.
9. Simmer the egg curry on low heat for 5-7 minutes or until the gravy thickens and coats the eggs.
10. Garnish with chopped coriander leaves and serve hot with rice.