Egg Curry with Kasundi
With bold flavors and a super easy recipe, this delicious egg curry with kasundi is an absolute must try for lunch or dinner.
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Servings: 3 servings
Calories: 213kcal
Ingredients
Ingredients For the Masala Egg
- 4 Eggs (boiled)
- 1 teaspoon Oil
- ½ teaspoon Red Chili Powder
- 1 pinch Turmeric Powder
- 1 tablespoon Oil (For frying)
Ingredients For the curry
- ½ cup Onions (roughly chopped)
- ½ cup Tomatoes (roughly chopped)
- 1 tablespoon Oil
- 1 Bay Leaf
- ½ teaspoon Yellow Mustard Seeds
- 2 Green Chilies (slit)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 2 teaspoon Salt
- 3 teaspoon Kasundi
- 1 cup Water
- 1 bowl Prepared Eggs
- 1 sprig Coriander Leaves (for garnishing)
Instructions
- Take the boiled eggs and coat them with red chili powder, turmeric powder, and oil.
- Heat oil in a pan and saute the eggs for 2-3 minutes until all the sides are colored. Take the eggs out and keep them separate once done.
- Next, in a mixer grinder, make a smooth paste of the onions and tomatoes.
- Heat oil in the same pan where you sauteed the eggs.
- Add bay leaf, mustard seeds, and green chilies.
- Next, add the onion tomato paste and saute. Cook for 2 minutes.
- Add in the powdered spices next and mix well. Cook for about 30 seconds.
- Next, add the kasundi and mix.
- Add water and let the curry simmer for 2 minutes.
- Next, add the sauteed eggs and mix well.
- Garnish with coriander leaves and serve hot with rice of your choice.
Nutrition
Serving: 3Servings | Calories: 213kcal | Carbohydrates: 5g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 393mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg