eggs in a green gravy
1) Roast lightly poppy, coriander, caraway, cocounut, and sesame. Grind to a paste.
2) Hard boil the eggs in enough water, adding 1 tsp salt (so they shell easily). Sprinkle some salt( so they don't stick), and shallow fry these till golden brown.
3) Temper the oil with fenugreek. Add the onion paste, and fry till light pink.
4) Add the ginger, garlic,the red chilli and tumeric powders, the paste in 1) and salt to taste. Fry for 5 mins.
5) Add the green chillies, the tamarind juice, the curry leaves. Simmer for 5 mins. Serve.
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1388 | ||
Calories from Fat: 1338 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 148.7g | 198 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 79.5g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 75mg | 3 % | |
Potassium 299.9mg | 8 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10.7g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1388
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