Chicken eggs are widely used in many types of dishes; egg yolks and whole eggs store significant amounts of protein and choline.
This instant egg curry has the flavour of the popular South Indian and Sri Lankan Tamil cuisine – sambhar, a lentil-based vegetable stew originating from the Indian subcontinent.
The Recipe of Egg Curry:
- Sauté finely sliced pieces of 2 medium onions in warm, any mild-flavour, vegetable oil; smidgen the blend with salt – according to preference of taste,
- Add finely sliced pieces of 2 big tomatoes and mashed pieces of 4 big garlic cloves to the translucent onion mixture.
- Blend the melted mixture with sambhar masala (- entire content of a 10 g packet), ¼ tsp. of turmeric powder, and ¼ tsp. of tikhalal chilli powder for mild pungent flavour – this chilli powder has high level of pungency and gives food bright red colour,
- Combine the mixture with 2 glassful of chicken stock and a handful of finely sliced pieces of coriander leaves,
- Add sliced pieces of 3-4 hard-boiled eggs to the warm curry.
Serving size – Approximately 4
Wishing You a Very Wonderful Day
Intellectual Property Fees
I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.
Egg Recipes in masalahealth.wordpress.com:
Protein Plus: Egg & Split Mung Bean: Split mung beans are a source of low-fat protein; and Eggs are a source of incredible protein – I integrated the two foodstuffs …
The combination of poha and eggs is very nutritious; poha are a good source of iron and egg a rich source of protein.