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.
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
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.
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