STEP 1.Boil eggs and keep aside
.Cool and remove shell.
Cut into halves or can keep full.
Heat 1 tbsp oil in a pan.
Put garlic,ginger and saute till translucent.
Add grated coconut and fry on medium flame till colour changes lightly.
Now add all the dry spices and saute.
Cool and grind to a fine paste.
Heat the remaining oil.
Put the finely chopped onion and saute .
Add curry leaves.putvchopped tomato and cook till oil
Seperates.
Now add the ground coconut and saute.
Add hot water and cook till the required consistency is required.
Put the egg and cover and cook .
Add thick coconut milk .
Egg curry is ready.
Serve with lunch or dinner or with chappatti etc..
Nutrition value
172
calories per serving
18 g Fat< 1 g Protein2 g Carbs2 g FiberOther
Current Totals
18 g Fat
< 1 g Protein
2 g Carbs
2 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
2 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
8 mg
Iron
1 mg
Vitamin A
133 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
7 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
12 mg
Manganese
0 mg
Phosphorus
18 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment