Directions:
- Heat oil in a pan.
- Add ginger-garlic paste and saute until the raw smell is gone.
- Add tomato puree, tamarind pulp, salt, red chilli powder, corriander powder, roasted cumin powder and water.
- Stir well.
- Allow it to cook on medium flame.
- Meanwhile, prepare the seasoning.
- For this, heat oil in a pan.
- Add methi, nigella, cumin and mustard seeds, red chillies and curry leaves.
- Allow the seeds to crackle and splutter.
- Once they stop doing that, transfer the seasoning into the curry.
- Mix well.
- Remove from flame.
- Now, pour the curry into a large flat serving tray.
- Keep aside.
- Boil 3-4 eggs in water for 8-10 minutes.
- Remove from flame.
- Allow to cool.
- Peel them and slice them in half.
- Place them on the sauce in the tray.
- Garnish each egg in the centre with a pinch of red chilli powder, cumin powder and corriander leaves.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.38 Kcal (542 kJ) | ||
| Calories from fat | 78.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 143.22mg | 48% | |
| Sodium | 669.82mg | 28% | |
| Potassium | 360.77mg | 8% | |
| Total Carbs | 7.71g | 3% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 6.56g | 13% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 1.2mg | 7% | |
| Calcium | 50.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 74.85 Kcal (313 kJ) | ||
| Calories from fat | 45.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 13% | |
|---|---|---|---|
| Cholesterol | 82.86mg | 48% | |
| Sodium | 387.5mg | 28% | |
| Potassium | 208.71mg | 8% | |
| Total Carbs | 4.46g | 3% | |
| Sugars | 2.22g | 15% | |
| Dietary Fiber | 1.01g | 7% | |
| Protein | 3.79g | 13% | |
| Vitamin C | 5mg | 14% | |
| Iron | 0.7mg | 7% | |
| Calcium | 29.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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