Title: Tangy Tomato Egg Curry Bowl
Savor the delectable fusion of bright soupy curry and soft boiled eggs in this tangy tomato egg curry bowl. This South-Indian culinary delight is a healthy mid-week meal option that will satiate your taste buds while keeping the calorie count to a minimum.
Recipe:
Ingredients:
– 2 Tomatoes
– 1 small Onion
– 1 green Chili
– 1 tsp Ginger-Garlic paste
– 2 boiled Eggs
– 1 tsp Turmeric powder
– 1 tsp Cumin powder
– 1 tsp Red chili powder
– 2 tsp Oil
– Salt to taste
– Fresh coriander for garnish
Instructions:
1. Start by finely chopping the tomatoes, onion, and green chili.
2. Heat up oil in a pan, add cumin seeds and let them sizzle.
3. Add the chopped onions and green chili, sauté until the onion turns golden brown.
4. Next, add the ginger-garlic paste. Sauté until the raw smell goes away.
5. Add the chopped tomatoes, red chili powder, turmeric powder and salt. Cook on medium flame until the tomatoes are completely cooked and oil starts separating.
6. Smash the tomatoes lightly with the back of your ladle to bring out the flavors.
7. Then, add boiled eggs into the pan. Simmer everything on a low flame for about 5 minutes, allowing the eggs to absorb the flavors.
8. Finish the dish with a sprinkle of fresh coriander on top.
Enjoy this tangy tomato egg curry bowl with warm rice or fresh roti for a wholesome, homecooked meal that takes under 200 calories only. Infused with the classic South-Indian spices, every spoonful of this eggiterian delight will transport you to culinary heaven. So, why wait? Get cooking and let the enticing aromas fill your kitchen!
(Note: All the ingredients used are easily available in an Indian kitchen which makes this recipe even more convenient to prepare.)
