Egg Curry

Ingredients

4 eggs | 1 tomato (pureed) | 1 onion | 1-2 green chilies | 1/2-inch piece of ginger | 3-4 garlic flakes | 2 tbsp chopped coriander leaves | Red chili powder to taste | 3/4th tsp turmeric powder | 1/2 tsp coriander powder | 3/4 tsp garam masala | 2 tbsp Leonardo Olive Cook All Oil | Salt - As per taste.

Method

Take a few boiled eggs and remove shells. Now cut into halves and set aside. Now, chop onion, ginger and green chillies. Meanwhile, heat Leonardo Olive Cook All Oil in a kadhai and add onion and garlic paste. Now add spices to the mixture, such as salt, turmeric and chilli powder, along with garam masala. Saute this mixture and add tomato puree to it. Now, add the boiled eggs that you had set aside earlier. Stir till the eggs are well soaked in the curry. Leave it to simmer for at least 10 minutes, stirring it occassionally. Your egg curry dish is ready!

Nutrition facts (per katori or 150 gm)
Energy (Kcal)   102 cal
Fat                   6.1g
Carbohydrate  7.8g
Protein            4.5g
Fibre                3.5g