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Egg Curry

ranjani24's picture
I thought the egg curry was phenomenal and a refreshing change from my standard egg curry. Check it out and let me know if it sounds hatt ke to you too!!
  Hard boiled eggs 3 , sliced length wise
  Tomato 1 Large, finely chopped
  Onion 1⁄2 Large, finely chopped
  Packed cilantro leaves 1 Cup (16 tbs)
  Mint leaves 1⁄2 Cup (8 tbs)
  Grated coconut 1⁄2 Cup (8 tbs)
  Green chillies 2 (Skinny)
  Ginger 1⁄2 Inch
  Cumin seeds 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt To Taste

Grind the cilantro, mint, ginger, coconut and green chillies in a food processor till it you get a smooth paste (adding a little water as required) and keep it aside.
Heat some oil in a pan, and once it heats up add the cumin seeds.
Once the cumin seeds splutter add the chopped onions and cook it till it starts turning slightly golden.
Add the tomatoes to this and cook it till it turns pulpy and you can see some of the oil floating on the sides of your tomatoes.
Add the paste you had made earlier to the onion tomato mixture and cook it till it gets thick.
Add a little water to thin out the curry, and season it with the sugar and the salt.
Cook the curry for approximately 8-10 minutes more and add the sliced hard boiled eggs and simmer the curry for an additional 2 minutes.

Dig in: serve the egg curry with some paranthas or whole wheat pita.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 139 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 181.3 mg60.4%

Sodium 161.5 mg6.7%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2.8 g11.2%

Sugars 4.9 g

Protein 7 g14.2%

Vitamin A 23.5% Vitamin C 39.6%

Calcium 6.2% Iron 11.9%

*Based on a 2000 Calorie diet

Egg Curry Recipe Video