Egg Curry with Coconut Milk
|Onion||1 Small, thinly sliced|
|Tomato||1 Small, diced|
|Ginger||1⁄2 Inch, crushed|
|Cilantro||1 Teaspoon, minced|
|Coriander powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Potato||1 Medium, peeled, cubed|
|Coconut milk||1 Cup (16 tbs)|
|Boiled eggs||5 , cut into half|
|Green chili||1 , slit lengthwise (or more as per the taste)|
1. In a pan, heat oil on medium heat. Add onion, ginger, green chili and saute until onion turn translucent and soft. Season with salt, coriander powder, turmeric and garam masala, saute for a minute.
2. Add the tomatoes and potatoes, reduce heat to medium low and Stir well. Pour around 1 cup water or as required, cover and cook till the potatoes are soft; takes about 15 minute. Add the coconut milk and continue to boil for another 6 minutes. Turn off the heat.
3. Add the eggs just before serving. Garnish with cilantro leaves.
4. In a serving bowl, serve the egg curry hot with rice or chapati or any bread of your choice.
Calories 260 Calories from Fat 170
% Daily Value*
Total Fat 20 g30.4%
Saturated Fat 13.3 g66.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 105 mg4.4%
Total Carbohydrates 14 g4.6%
Dietary Fiber 3.1 g12.5%
Sugars 3.7 g
Protein 10 g19.3%
Vitamin A 5.1% Vitamin C 29.8%
Calcium 3.5% Iron 9.1%
*Based on a 2000 Calorie diet