Spiced Egg Curry
Onions, garlic, ginger, and tomatoes with a hit of spices and egg. A very south Indian curry, and easy to make. You can make sandwiches or stuff the curry in roti and pita, or eat it with rice and yogurt.
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Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
You can use a mandolin to slice the onions if you want.
Mustard seeds can be added with the cooking oil. Cook and stir seeds until they sputter, about 5 minutes.
You can sprinkle 1/4 cup water on the curry if it is too thick.
Nutrition Facts
Per Serving:
254 calories; protein 9.2g; carbohydrates 18g; fat 16.8g; cholesterol 212mg; sodium 203.7mg. Full Nutrition