|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)|
|Cumin seeds||1 Teaspoon|
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.
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