Egg Sodhi (Egg in Coconut Milk Gravy) Recipe
Creamy and cool sodhi, accentuated by the combination of fenugreek/halba seeds, curry leaves and fresh turmeric/kunyit with eggs swimming inside.
Ingredients
- 2 medium size tomatoes - sliced
- 1 large red onion - sliced into thin rings
- 1-2 green chilies - sliced into 3-4 pieces
- 1 1/2 tsp fenugreek/halba seeds
- 3-4 sprigs curry leaves
- 1 inch fresh turmeric/kunyit - remove skin and crushed (or use turmeric powder, about 1 tsp)
- 1 tbsp lime juice (or as per taste)
- 1 cup thick coconut milk
- 3-4 hard boiled eggs
- Salt for taste
Directions
- Except for coconut milk, lime juice and eggs, add the rest of the ingredients in a pot.
- Pour in 1 cup of water.
- Let it simmer till heated through.
- Pour in coconut milk and lime juice and drop in eggs.
- Stir and before the gravy starts to boil, remove from heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 3 servings | |
| Calories 213 | |
| Calories from Fat 146 | 69% |
| Total Fat 17.42g | 22% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 581mg | 17% |
| Total Carbs 15.5g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.17g | 3% |
| Protein 4.22g | 7% |
