Clearcals

Serving Size 1 Small Cup (100 g)
Calories125.9 kcal
Carbs4.0 g (16.0 kcal)
Protein8.7 g (34.7 kcal)
Fats8.4 g (75.3 kcal)

Scrambled egg curry recipe

Name: Scrambled egg curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 7
Ingredients: 5 Grams of Chillies green - all varieties; 2 Table Spoon of Coriander leaves; 10 Grams of Garlic big clove; 150 Grams of Onion big; 0.5 Tea Spoon of Cumin seeds; 0.5 Tea Spoon of Turmeric powder; 0.5 Tea Spoon of Mustard seeds; 6 Table Spoon of Whole buffalo milk; 400 Grams of Whole egg raw; 1 Table Spoon of Rice bran oil; 1 Tea Spoon of Salt; 1 Tea Spoon of Red chilli powder

Scrambled egg curry is a good source of protein, vitamin A, folate, phosphorus, vitamin E, and an excellent source of vitamin B5, biotin, selenium. HINT: Eat this curry in moderation as it contains high cholesterol.

Cooking time: 10 minutes

Serves: 7 persons

Ingredients

Chillies green - all varieties

5 Grams

Coriander leaves

2 Table Spoon

Garlic big clove

10 Grams

Onion big

150 Grams

Cumin seeds

0.5 Tea Spoon

Turmeric powder

0.5 Tea Spoon

Mustard seeds

0.5 Tea Spoon

Whole buffalo milk

6 Table Spoon

Whole egg raw

400 Grams

Rice bran oil

1 Table Spoon

Salt

1 Tea Spoon

Red chilli powder

1 Tea Spoon

Instructions

Chopping

Chop the onions, green chilies, garlic, and coriander leaves into fine pieces.

Cooking

Heat oil in a frying pan, add mustard seeds, cumin seeds, green chilies, and chopped onion. Once onions turn colorless, add chopped garlic and saute them. Next, add turmeric powder, red chili powder, salt, whole milk and mix well. Break the eggs and directly add the contents into the pan one after the other. Mix well and keep stirring the ingredients regularly for 15 more minutes. Once the curry is done, garnish it with chopped coriander.

Serve

Serve delicious scrarnbled egg curry with steamed rice or roti.

Nutrition Label