Egg Curry Recipe
Ingredients
- Few hard-boiled eggs; 2 tomatoes, sliced to bite-size; 2 small red onions, thinly sliced; 2-3 cloves garlic; 1 big pinch cumin; 1 big pinch fennel; 1tsp curry powder; 1 small pinch turmeric; small pinch salt and black pepper to taste
Directions
- Heat some oil in a wok/pan. Fry the cumin, fennel to slightly roast them and exude their aroma. Add onions, curry powder and turmeric and and fry with cumin and fennel. When onions turn slightly translucent, add tomatoes and mix well. Add 1 to 1 1/2 cup water and allow mixture to simmer. Add salt and black pepper to taste. When gravy starts to reduce, add in hard-boiled egg. Serve with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 2 servings | |
| Calories 126 | |
| Calories from Fat 79 | 63% |
| Total Fat 8.75g | 11% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 123mg | 5% |
| Potassium 118mg | 3% |
| Total Carbs 0.68g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.68g | 0% |
| Protein 11.07g | 18% |
