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Ingredients40 m servings 105 cals
Original recipe yields 6 servings
- Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.
- Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.
- Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.
- Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.
Per Serving: 105 calories; 7.7 g fat; 5.6 g carbohydrates; 4.3 g protein; 106 mg cholesterol; 429 mg sodium. Full nutrition