Mustard Egg Curry Recipe
A eggetarian Indian recipe with whole eggs - boiled, -/2 mustard seeds - + teaspoon extra, panch phoran masala. Ready in 40 min, serves 3.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Mustard Egg Curry recipe, grind together 1-1/2 tablespoon mustard seeds, green chillies, grated coconut, turmeric together using little coconut milk just to help in grinding
-/2 mustard seeds - + teaspoon extra(1 tablespoon)green chilli(4)fresh coconut - grated(1/4 cup)turmeric powder (haldi)(1 teaspoon)coconut milk(200 grams) - 2
Once done, keep it aside
- 3
Heat oil in a pan
- 4
Add 1 teaspoon mustard seeds
-/2 mustard seeds - + teaspoon extra(1 tablespoon) - 5
As it crackles, add curry leaves and onions to it
onion(1) - 6
Saute it till the onions soften
onion(1) - 7
Once the onions are soft and translucent, add the ground masala to this and add 1/4 cup water and let it come to a boil
panch phoran masala(1 teaspoon)onion(1) - 8
Add the remaining coconut milk, salt and a sugar and bring to a boil
fresh coconut - grated(1/4 cup)coconut milk(200 grams)salt - to tastesugar - a pinch - 9
To this add cut pieces of egg and boil it till it reaches a creamy gravy consistency
- 10
Serve Mustard Egg Curry along with Tawa Paratha or Steamed Rice and Tomato Onion Cucumber Raita for a weekday meal
-/2 mustard seeds - + teaspoon extra(1 tablespoon)onion(1)
Nutrition Facts
Per serving
Rate this recipe
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Mustard Egg Curry Recipe
A eggetarian Indian recipe with whole eggs - boiled, -/2 mustard seeds - + teaspoon extra, panch phoran masala. Ready in 40 min, serves 3.
Curated byAarav Mehta🇮🇳
Directions
10 steps- 1
To begin making the Mustard Egg Curry recipe, grind together 1-1/2 tablespoon mustard seeds, green chillies, grated coconut, turmeric together using little coconut milk just to help in grinding
-/2 mustard seeds - + teaspoon extra(1 tablespoon)green chilli(4)fresh coconut - grated(1/4 cup)turmeric powder (haldi)(1 teaspoon)coconut milk(200 grams) - 2
Once done, keep it aside
- 3
Heat oil in a pan
- 4
Add 1 teaspoon mustard seeds
-/2 mustard seeds - + teaspoon extra(1 tablespoon) - 5
As it crackles, add curry leaves and onions to it
onion(1) - 6
Saute it till the onions soften
onion(1) - 7
Once the onions are soft and translucent, add the ground masala to this and add 1/4 cup water and let it come to a boil
panch phoran masala(1 teaspoon)onion(1) - 8
Add the remaining coconut milk, salt and a sugar and bring to a boil
fresh coconut - grated(1/4 cup)coconut milk(200 grams)salt - to tastesugar - a pinch - 9
To this add cut pieces of egg and boil it till it reaches a creamy gravy consistency
- 10
Serve Mustard Egg Curry along with Tawa Paratha or Steamed Rice and Tomato Onion Cucumber Raita for a weekday meal
-/2 mustard seeds - + teaspoon extra(1 tablespoon)onion(1)
About this recipe
A eggetarian Indian recipe with whole eggs - boiled, -/2 mustard seeds - + teaspoon extra, panch phoran masala. Ready in 40 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
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