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Egg Masala Curry – Anda Gravy with Coconut Milk – Easy & Quick Egg Recipe For Kids


Mar 16, 2018

PREPARATION TIME

COOKING TIME

SERVES

1

PREPARATION LEVEL

Easy

Who can resist the masaledar taste and tempting aroma of Egg Curry? It's a wholesome dish that has protein from eggs and the goodness of veggies weaved into one, making it a truly awesome tiffin recipe. Kissan Fresh Tomato Ketchup adds a burst of rich tomato flavour to this already delicious dish.

INGREDIENTS

    Finely chopped garlic: 1 clove
    Kissan Fresh Tomato Ketchup: 2 tablespoons
    Chopped fresh coriander: 1 tbsp
    Salt to taste
    Boiled egg halves: 2
    Sliced onion: 1
    Finely chopped ginger: 1/4 inch
    Curry leaves: 3 - 4
    Chopped green chilli: 1
    Turmeric powder: ¼ teaspoon
    Cumin seeds: ¼ teaspoon
    Vegetable oil: 1 tablespoon
    Coconut milk: 3 tablespoons
    Red chilli powder: ¼ teaspoon
    Coriander powder: ½ teaspoon
    Garam masala: A pinch
    Water as required

DIRECTIONS

Heat oil in a pan. Add cumin seeds, chilli, ginger, garlic, and curry leaves. Saute for 1-2 minutes.
Add the onion and saute until the edges begin to turn pink.
Add the Kissan Tomato Fresh Ketchup, chilli powder, coriander powder, turmeric powder and garam masala. Saute it well and add water to the mixture.
Season the mixture with salt and add the eggs. Pour the coconut milk over and coat well Cook the eggs until all the coconut milk is absorbed.
Garnish the curry with coriander and pack it for your child with vegetable fried rice.

About Saee Koranne KhandekarFollow On

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A food blogger and consultant since 2008, Saee finds her inspiration in traditional cuisine, books and good produce. She conducts culinary training in baking, especially bread and modern Maharashtrian cuisine. She blogs at My Jhola.

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