Egg Curry- Low fat version.

Hard Boiled Egg, 6 large (6 egg white, 3 yolk-Optional)
*Coriander seed, 1 tbsp
Mustard seed, yellow, 0.75 tbsp
*Cumin seed, 0.75 tbsp
*Green Chilli, 1 whole
*coriander powder, 0.5 tbs
Turmeric, ground, 0.25 tsp
Salt, 1 tsp (or as per taste)
Ginger Root, 0.5 slices (1" dia)
Garlic, 2 clove
Water, tap, 1 cup (8 fl oz) ( or more to add curry)
Yogurt, plain, low fat, 2tbs
*Garam Masala Spice Blend, 1 tsp
Dry Mango powder- 1tbs or less
Onion 1 cup
*Chopped Tomato’s, 2 Large
Olive oil 2tbs

1. Hard boil the eggs and remove the cover.
2. In a hot container or deep pan, add 2 tbs olive oil,
3. Add Black mustard seeds, coriander seeds and cumin seeds to it and allow them to pop.
4. Add chopped green chilli , chopped Garlic and Grated Ginger in it.
5. Then add onion to it and saute it untill translucent in color.
6. Add Tomatoes, Salt Turmeric Powder, Coriander powder to it.
7. cook the mixture until a glazed layer of oil is seen over it and until the tomatoes loose their water.
8. by now it would be a thick creamy paste like mixture.
9. Remove the yolk from the 4 eggs and separate the egg whites. Egg yolk is used to make the consistency of the curry thicker.
10. You can either use it the above way, or slice boiled eggs in half and use as whole. I used 6 whites and 2 egg yolks.
11. to the mixture add the eggs, and mix for 2-3 mins.
12. Add water,Yougurt, mango powder and garam masala to it.
13. Add salt if required.

PS: removing 4 egg yolks helps reduce the colestrol.

Number of Servings: 4

Recipe submitted by SparkPeople user NEHARATHORE.