Recipes
Egg curry
Egg curry is a popular dish in various cultures, including Indian, Thai, and Sri Lankan. When made with a well-balanced blend of ingredients, it can deliver important vitamins and minerals. It contains B12, D, A, E, and B-vitamins.
Ingredients 10
- 4-5 boiled eggs
- 2 onions, finely chopped
- 3 tomatoes, pureed
- ¼ teaspoon of fenugreek leaves (Kasuri methi), finely chopped (optional)
- 1 green chilli, chopped
- salat as required
- 1-1.5 cup water
- 1 tablespoon leaves , chopped
- ½ teaspoon of garam masala
- 2 tablespoon oil
Method
- Heat oil in a pan.
- Add onions and green chilli to it.
- After it turn golden, add ginger garlic paste.
- Cook till the raw aroma goes off.
- Add tomatoes and sauté well.
- After a minute or two, add salt, garam masala, turmeric, and dhaniya to it.
- Mix well.
- Pour water to get consistency of your choice.
- Cook till the gravy thickens.
- Add eggs and kasuri methi to it.
Nutrition facts
Approximate values for the recipe as written.
| Energy | 200 kcal |
|---|---|
| Carbohydrates | 14 g |
| Proteins | 9 g |
| Fat | 14 g |
| Saturated Fat | 1 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 300 mg |
| Cholesterol | 170 mg |