Egg Curry - Version I

Eggs are packed with a range of nutrients including protein, essential vitamins A, D, E, and B group as well as minerals iron, phosphorus and zinc. They’re relatively low in saturated fat, making them a healthy fast food for all the family.They’re low in calories with only around 80 kcals per medium egg – so they are great if you’re on a diet, especially combined with vegetables and salads as part of healthy balanced meals!

Eggs are one of the most nutritious foods money can buy. They contain a wealth of vitamins, minerals and protein.

I love eggs and if you eat eggs you may consider yourself to be a vegetarian or non vegetarian..here is one version of the egg curry which i generally make. the gravy is little sweet and goes well with kids, my 15 month old daughter likes it a lot..you can adjust spices and make this gravy spicy as per your taste..The same gravy also works well with paneer dishes.

Source:- For more info on Eggs click here

Ingredients:-

Eggs:-4 (Boiled)
Oil:- 2 tbsp
Unsalted Butter:- 1 1/2 tbsp
Garlic:- 1 tbsp (chopped)
Onion:- 1 (chopped)
Red Bell Pepper:- 1 medium size(chopped)
Chopped tomatoes :- 1/2 can
Tomato Puree:- 2 tbsp
Tomato ketch:- 2 tbsp
Lemon juice of half lemon
1 cup of Milk
Methi powder:- 1/2 tsp
Salt as per taste

Spices( Plz adjust as per your taste)

Red chilli powder:- 1/2 tsp
Paprika:- 1/2 tsp
Ginger powder:- A pinch
Coriander powder:- 1/2 tsp
Garam Masala Powder:- 1/2 tsp
Turmeric:- 1 tsp
Cumin Powder:- 1/2 tsp
Sugar:- 1/2 tsp
Garlic powder:- 1/2 tsp

Procedure:-

1)Heat a frying pan with oil & butter, add garlic.
2) Add onions and red bell pepper, cover & cook the onions until they are transparent
3) Now remove from the heat and puree all the mixture fine paste
4) Return it to the pan and continue to gently fry until golden.
5) Meanwhile mix all the spices thoroughly in 1/4 cup of milk to form a paste.
6) Add the spice mixture into golden puree & cook for 2-3 minutes
7) Now add the remaining milk, 1/2 can of tomatoes, tomato puree & salt, mix well
8) Stop stirring, allow the sauce to curdle for 3-4 minute on low heat, then stir & simmer for 20-30 minutes.
9) Add eggs, Methi powder, lemon juice & tomato ketchup..let it simmer for 2 minutes

Let the eggs marinate in the curry for about 15-20 minutes before serving

Serve hot with rotis or rice...Enjoy:)

I would like to thanks Varsha for honoring me with Butterfly Award..thanks a lot dear, it really means a lot to me..





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Egg Bhurji with Veggeis

Ingredients:-

Eggs:- 5
Onions (Finely chopped):- 1/4 cup
Capsicum (Finely chopped):- 1/4 cup
Zucchini (Finely chopped):- 1/8 cup
Peas:- 1/4 cup
Mushroom(Chopped):- 1/2 cup
Green Chillies:- 2
Ginger:- 1 tbsp
Garlic:- 1 tbsp
Oil:- 4 tsp
Jeera/Cumin:- 1/2 tsp
Mustard:- 1/2 tsp
Salt as per taste
Turmeric:- 1/2 tsp
Black pepper powder:- 1/2 tsp
Coriander for garnish

Procedure:-

1) Heat a oil in a pan . Add jeera and mustard.
2) Add Ginger & Garlic and saute for a minute
3) Add Onion , capsicum, Zucchini, Peas & Mushrooms ..Cook for 2-3 minutes.
4) Add turmeric , salt and mix well.
5) Now crack eggs one by one and add into the above veggie mix..
6) Cook till eggs are done..
7) Sprinkle the Bhurji with Black pepper powder & garnish with Coriander.

Serve with toasted bread or hot parathas..Enjoy anytime of the day..
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