Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 hard-boiled eggs, cut in half
- 2 medium-sized onions, made into a paste
- 2-3 large tomatoes, made into a paste (this is not the same as the store-bought canned tomato paste)
- 1 tbsp ginger-garlic paste (equal amounts of fresh ginger and garlic blended together)
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- salt, to taste
- 2 tbsp plain youghurt
- fresh chopped coriander leaves for garnish
- 1 tbsp cooking oil
- =
Directions
Add cumin seeds in hot oil till it begins to sizzle. Add ginger-garlic paste and onion paste, and fry for 3-5 minutes till slightly browned.
Add salt, chili powder, coriander powder, cumin powder and turmeric powder and cook for another minute till fragrant. Add tomatoe paste and let cook for a few minutes till all the spices blend in.
Add in the youghurt and stir constantly to avoid getting lumps.
Put in the boiled egg halves abd cover cook for another 5 minutes.
Garnish with chopped coriander leaves and serve warm with fresh rotis or rice.