Egg White Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Safflower Oil - SAFFOLA, 1 tbsp * egg white, fresh, 4 large* Tomatoes, red, ripe, raw, year round average, 3 medium whole (2-3/5" dia)* Onions, raw, 2 medium (2-1/2" dia)* Pepper, red or cayenne, 1 tsp* Salt, 1 tsp *coriander powder, 1 serving * Cilantro, raw, 4 tbsp * Turmeric
Par Boil Eggs in a separate utensil
Heat the oil in another vessel and add the onions and tomatoes
Add Salt
Cook until soft,
Add coriander powder, turmeric, red chilli powder, cook until the oil separates
Add 1 cup water
Remove the egg shell and prick the eggs, remove egg yolk
Add egg halves and cook for another 10 min
Serve with hot rotis / phulkas / rice
Serving Size: Serves 4, 1 egg per serving
Number of Servings: 4
Recipe submitted by SparkPeople user TRIDIV.
Heat the oil in another vessel and add the onions and tomatoes
Add Salt
Cook until soft,
Add coriander powder, turmeric, red chilli powder, cook until the oil separates
Add 1 cup water
Remove the egg shell and prick the eggs, remove egg yolk
Add egg halves and cook for another 10 min
Serve with hot rotis / phulkas / rice
Serving Size: Serves 4, 1 egg per serving
Number of Servings: 4
Recipe submitted by SparkPeople user TRIDIV.
Nutritional Info Amount Per Serving
- Calories: 90.7
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 646.7 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.2 g
- Protein: 5.5 g
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