Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
6
Low
Nutrition per serving
Calories348.9 kcal (17%)
Total Fat25.4 g (36%)
Carbs17.5 g (7%)
Sugars7.4 g (8%)
Protein14.9 g (30%)
Sodium791.9 mg (40%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
4eggs
¼ tsptumeric
½ tspsalt
plus to taste for gravy
2 Tbsppanch phoron
1bay leaf
1onion
small, finely chopped
1tomato
large, chopped, skin and seeds removed
1chilli
opcional
2 Tbsptomato paste
½ tspgarlic powder
½ tspginger powder
1 tspcoriander powder
1 tspgaram massala
water
to taste
3 Tbspfresh coriander
for garnish
2 Tbspmustard oil
or grapeseed oil
Black Pepper
to paste
Instructions
Step 1
Hard boil the eggs, let them cool and peel them.
Step 2
Score the eggs and in a bowl coat them with the turmeric and salt.
Step 3
In a wok, heat the oil and fry the eggs until some marks appear in the surface of the eggs. Remove and drain them.
Step 4
Add the panch phoron to the wok and the bay leaf. Cook for 1 - 2 minutes.
Step 5
Add the onions and cook until translucent. Note: At the same time you can add the fresh coriander stalks finely chopped. It's optional but it enhances the coriander flavour and I love it!
Step 6
Add the chopped tomato, the chilli and cook for 5 minutes. Add the tomato paste and cook for a few more minutes.
Step 7
Add the garlic, ginger, coriander and garam massala powders to the wok and cook them for 1 - 2 minutes.
Step 8
Add a drop of water to the wok and the eggs. Coat the eggs with the sauce.
Step 9
Add more water to have the desire consistency and simmer for a few minutes. Rectify seasoning with salt and freshly grind black pepper.
Step 10
Sprinkle the fresh coriander leaves over the top and serve with freshly cooked basmati rice.
Notes
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