Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | 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
- 6 boiled eggs
- 2 tomatoes - finely chopped
- 3 onions - finely chopped
- 2 tsp ginger-garlic paste
- 2 tsp turmeric powder
- ½ tbsp chili powder
- ½ tbsp coriander powder
- 2 tsp cumin powder
- 1 tbsp oil
- 1 cup water
- 1 tbsp curry leaves - chopped
- salt to taste
- =
Directions
De-shell and cool the boiled eggs.
Make slits across the eggs such that they are not broken and the shape is retained.
Mix the egg roast spices into a thick paste and apply it over the eggs. Sliding a little through the incisions.
Fry them with ½ tbsp spoon oil on a small kadai. Keep the roasted eggs aside.
Heat oil in a kadai. Once they are heated up, throw in the whole masalas, curry leaves and let them splutter.
Add the onions and let it sweat. Sprinkle little salt over and cook them covered for 5-10 min on a medium flame.
Keep an eye on it and don't let it burn. When the onions brown, add the ginger-garlic paste and cook till the raw smell disappears.
Throw in the chopped tomatoes and cook them for another 5-8 min.
Add the turmeric powder, chili powder and coriander powder to the onion-tomato mix.
Sauté till the raw smell disappears and the oil separates out of the mixture.
Add 1 cup water and cook covered for 5 min. Add extra ½ - 1 cup water, (if needed) and cook till they are done.
Now add the roasted eggs and spoon the curry through the incisions and continue cooking.
Sprinkle the cumin powder and adjust salt to taste.
Serve hot with rice/roti/chapati/dosa/appam or even simple bread.
Category:Indian Recipes
Category:Egg Recipes
Category:Tomato Recipes
Category:Curry Recipes