Serves 3
| Ingredients |
3 eggs |
1 tsp vinegar |
2 onions |
2 tbs Oil |
2 tbsp mustard |
½ tsp turmeric powder |
Salt to taste |
|
Method
Grind mustard to paste in a blender.
Finely slice onions.
Boil eggs. Peel and cut eggs lengthwise into halves.
Heat oil in a pan. Fry the eggs till reddish brown. Set aside.
Add onions to oil and fry till golden brown.
Add mustard paste, vinegar and turmeric powder. Stir fry for 30 seconds.
Add ½ cup water. Bring to boil.
Add eggs and salt. Reduce heat and simmer for 2-3 minutes till gravy is dry.
Serve hot with rice.
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
247 |
Carotene ( μg ) |
20.4 |
| Protein (g) |
9.05 |
Vitamin C (mg) |
3.67 |
| Carbohydrate (g) |
6.08 |
Mg (mg) |
5.33 |
| Fat (g) |
20.65 |
Na (mg) |
1.33 |
| Fibre (g) |
0.38 |
K (mg) |
42.33 |
| Minerals (g) |
1.05 |
Mn (mg) |
0.32 |
| Calcium (mg) |
94.63 |
Zn (mg) |
0.62 |
| Phosphorus (mg) |
196.67 |
Cr (mg) |
0.009 |
| Iron (mg) |
2.04 |
|
|
Modification
Use egg yolk of only one egg and the whites of the rest.
Reduce the amount of oil used
| Ingredients |
3 eggs |
2 onions |
1 tbsp mustard |
1 tsp vinegar |
½ tsp turmeric powder |
Salt to taste |
NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS |
| Energy (Kcal) |
184 |
| Protein (g) |
8.38 |
| Carbohydrate (g) |
5.29 |
| Fat (g) |
14.33 |
| Fibre (g) |
0.32 |
| Minerals (g) |
0.91 |
|
|
