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Boiled Egg Curry

Madhuri.Dixit's picture
  Hard boiled eggs 4 , boiled
  Tomato puree 2 Tablespoon
  Ground coriander 1 Tablespoon
  Ground cardamom 1 1⁄4 Pinch (1 Large Pinch)
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Ground almonds 1 Tablespoon
  Powdered coconut 1 Tablespoon
  Chili powder 1 Teaspoon
  Sunflower oil 2 Tablespoon
  Green chilies 2 , chopped
  Chopped coriander leaves 2 Tablespoon (Fresh)

1. Shell the eggs and cut them in half lengthwise. Arrange the egg halves on a serving plate.
2. Make a paste in a bowl by mixing the tomato puree, ground coriander, cardamom, ginger, garlic, almonds, and the coconut and chilli powders. Blend together and stir in 300 ml / 1/2 pint water.
3. Heat the oil in a kadahi, wok or deep frying pan over moderate heat. Pour in the spice mixture, lower the heat and cook gently, stirring from time to time, for 5-7 minutes, lowering the heat further if necessary.
4. Add the fresh chillies and fresh coriander, and cook for 2 minutes more. Remove from the heat.
5. Pour the sauce over the eggs.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 833 Calories from Fat 619

% Daily Value*

Total Fat 69 g106.8%

Saturated Fat 20.2 g101.1%

Trans Fat 0 g

Cholesterol 966.8 mg322.3%

Sodium 390.8 mg16.3%

Total Carbohydrates 25 g8.2%

Dietary Fiber 10.8 g43.1%

Sugars 5.6 g

Protein 35 g69.3%

Vitamin A 104.6% Vitamin C 110.5%

Calcium 26.7% Iron 40.5%

*Based on a 2000 Calorie diet

Boiled Egg Curry Recipe