Egg Chilli Curry Recipe

A manchurian given a twist with egg coated with flavors and combined with a variety of vegetables, served as a side with noodles or fried rice makes a complete protein rich meal.

Nutritional info

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  • 9.1 gm
    Protein
  • 12.2 gm
    Total Fat
  • 5.8 mg
    Vitamin C
  • 30.8 mg
    Calcium
  • 1.4 mg
    Iron
  • 4.6 gm
    Carbohydrate
  • 170.1 kcal
    Energy
  • 158.3 mcg
    Vitamin A
  • 1.2 mcg
    Vitamin B12
2.0 Egg Whole(90.0 gm) Egg
1/2 Tbsp(3.0 gm) Corn Flour
2.0 Chopped Tbsp(16.0 gm) Onion
2.0 Chopped Tbsp(20.0 gm) Capsicum
2.0 Chopped Tbsp(19.0 gm) Tomato
1.0 Chopped Tsp(0.73 gm) Parsley
1/2 Chopped Tsp(1.0 gm) Green Chilli
1/4 Powder Tsp(0.75 gm) Black Pepper
2.0 Tsp(10.0 gm) Soya Sauce
1/2 Tsp(2.0 ml) Vinegar
1.0 Tsp(4.0 gm) Salt
1.0 Tbsp(8.0 ml) Oil
20.0 Ml(20.0 ml) Water
  • In a pan, heat 1 tbsp oil.

  • Add 2 tbsp chopped onion and saute well till they turn translucent.

  • While sauteing , add 2 tbsp chopped green capsicum, add 1.5 tbsp chopped tomato, 1/2 tsp chopped green chilli, 1/2 tsp vinegar, 2 tsp soya sauce and mix well.

  • Then add the diced boiled eggs and mix again.

  • Once mixed well, add 1.5 tbsp corn flour, a little water and stir well.

  • Add 1/2 tsp salt and stir well.

  • Finally add 1 tsp chopped parsley leaves and 1/4 tsp black pepper powder.

  • Serve hot.