South Indian Style Egg Curry
An easy to make tomato based egg curry, this dish is tempered with curry leaves and mustard seeds to create a beautiful flavour. It can be served with rice as well as roti.
Servings - 4
Difficulty Level - Easy
Preparation Time - 10 mins
Cook Time - 30 mins
Ingredients
- 4 eggs
- 2 tbsp oil
- 1 dry red chilli
- 5-6 curry leaves
- 1 tsp Master Cook mustard seeds
- 2 onions, finely chopped
- 3 tomatoes, finely chopped
- 1 tsp ginger garlic paste
- Salt to taste
- 1 tsp red chilli powder
Nutrition Facts
| Servings: 4 | |
|---|---|
| Amount per serving | |
| Calories | 170 |
| % Daily Value* | |
| Total Fat 11.8g | 15% |
| Saturated Fat 2.3g | 11% |
| Cholesterol 164mg | 55% |
| Sodium 650mg | 28% |
| Total Carbohydrate 10.2g | 4% |
| Dietary Fiber 2.7g | 10% |
| Total Sugars 5.2g | |
| Protein 7.3g | |
| Vitamin D 15mcg | 77% |
| Calcium 53mg | 4% |
| Iron 1mg | 8% |
| Potassium 385mg | 8% |
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
Procedure
- Boil the eggs and set aside.
- Meanwhile, heat oil in a pan. Add dry red chilli, curry leaves and mustard seeds.
- When they sputter, add onions and ginger garlic paste and brown them.
- To this, add the tomatoes and cook until mushy.
- Add red chilli powder and salt. Stir in 1 cup of water and taste for seasoning.
- Bring to boil and add the boiled, peeled eggs. Simmer for 10 minutes and adjust the consistency.
- Serve hot with rice or roti.
