Kadai Egg Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 4 - eggs
  • 2 - onion
  • 2 - tomato
  • 100 gm - button mushroom
  • 2 - spring onion
  • 1 tsp - saunf
  • 1/2 - capsicum
  • 2 tsp - dhania powder
  • 2 tsp - sambar/ chilli powder
  • Salt
  • 1/2 tsp - jeera powder
  • Oil/ ghee as required

How to Make Kadai Egg Curry

  • Boil eggs and remove shells.
  • Heat oil/ ghee in kadai, add saunf and chopped white part of spring onions.
  • Add chopped onions and saute.
  • When translucent, add chopped mushrooms, capsicum and saute.
  • When almost done add chopped tomatoes, salt, and all powders.
  • Saute for a while, add boiled eggs and little water.
  • Cook till eggs are well coated and gravy becomes thick.
  • Garnish with remaining spring onions and serve with any type of roti.

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