Mustard Egg Curry Recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Eggs (boiled and halved) |
| 1½ tablespoons | Mustard seeds (plus 1 teaspoon for tempering) |
| 1 teaspoon | Panch Phoran spice mix |
| 4 | Green chilies |
| ¼ cup | Grated coconut |
| 1 teaspoon | Turmeric powder |
| 200 grams | Coconut milk |
| 1 | Onion (chopped) |
| 1 tablespoon | Oil |
| Salt | To taste |
| ¼ teaspoon | Sugar |
| 3 | Curry leaves |
Nutritional Information
| Serving Size | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| 1 serving | Approx. 250 | 10g | 15g | 18g |
Instructions
-
Prepare the Masala: In a mixer, combine mustard seeds, green chilies, grated coconut, turmeric powder, and coconut milk. Grind into a smooth paste.
-
Cook the Base: Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter for about 10 seconds. Then, add curry leaves and chopped onion, sautéing until the onions are soft and translucent.
-
-
Combine Ingredients: Add the ground masala mixture along with the Panch Phoran spice and ¼ cup of water. Mix well and let it come to a boil.
-
Final Touches: Once boiling, add the remaining coconut milk, salt, and sugar. Stir to combine and let it simmer for a few minutes.
-
Add Eggs: Gently add the boiled egg halves into the curry and cook for an additional 5 to 7 minutes to allow the flavors to meld.
-
Serve: Serve the mustard egg curry hot, accompanied by rice or laccha paratha for a delightful meal.
Cooking Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 mins | 60 mins | 75 mins |
Servings
This recipe serves 4 people and is perfect for a flavorful Indian lunch, especially for those following an eggetarian diet. Enjoy the rich and aromatic flavors of this mustard egg curry, making it an ultimate comfort food!
