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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside. | 2. Heat oil in a skillet. | 3. Add the chopped onion and saute. | 4. Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste. | 5. Add 1 big cup of water. | 6. Cook on low flame for 5 minutes. | 7. Break eggs into it. | 8. Cover. | 9. Allow to cook on low flame for 5 minutes. | 10. Turn each egg carefully and allow it to cook for another 5 minutes on low flame. | 11. Garnish with corriander leaves and serve hot with hot rotis. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
coconut	1/2			702.69	30.2316	6.61	66.4776
poppy seed	1	tablespoon		46.2	2.4754	1.5831	3.6573
cashew	10			-	-	-	-
ginger garlic paste	2	tablespoons		-	-	-	-
tomato	1			22.14	4.7847	1.0824	0.24600000000000002
red chili powder	1 1/2	1/2		-	-	-	-
coriander powder	3	teaspoons		16.092	2.9695	0.6679999999999999	0.9596
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
onion	1			60.0	14.01	1.65	0.15
coriander leaf	3 -5		chopped	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.