Tangy Sour Egg Curry

40 min
Easy

4 servings

🧂

7.4 g

Mustard Seed

🍃

Curry Leaf

🌶️

15 g

Red Chilli Powder

🥥

Coconut Milk

🍅

4

Tomato

🧅

1

Onion

🥥

Coconut Dry

🥚

4 no

Egg

💧

Imli Water

🧂

Salt

🧂

7.4 g

Dhaniya Powder

🛢️

Oil

Preparation Steps

  1. Step 1/9

    Heat oil, add mustard seeds and curry leaves

  2. Step 2/9

    Add red chilli powder, salt, and water

  3. Step 3/9

    Cook for 3 to 5 mins in low medium flame

  4. Step 4/9

    Add dhaniya powder and cook for 7 to 8 min

  5. Step 5/9

    Add eggs, imli water, and coconut milk

  6. Step 6/9

    Cook for 1 min in low medium flame

  7. Step 7/9

    For gravy, heat oil and add red chilli powder

  8. Step 8/9

    Add tomatoes, onion, coconut dry, and water

  9. Step 9/9

    Cook for 10 to 12 mins in low medium flame

Composition

Ingredients

Types

Spices, Seeds, Herbs, Dairy, Fruit, Vegetables, Meat, Condiments, Oils

Ingredients

Mustard seed, Curry leaf, Red chilli powder, Coconut milk, Tomato, Onion, Coconut dry, Egg, Imli water, Salt, Dhaniya powder, Oil

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

Pan, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

Indian

Geographic

to inform

Various

Aspect

Texture

Creamy

Flavors

Tangy, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 2-3 days, freezer : 1 month