Chettinad egg curry
An easy-to-make Chettinad egg curry that is gluten-free, dairy-free, and suitable for lacto-ovo vegetarians and Whole30 diets. This dish is packed with protein and healthy fats, ready in just 30 minutes. Ideal for serving as a flavorful appetizer.
Ingredients
green cardamom pods
2
dry red whole chilies
3
cinnamon stick
1 inch
coconut
20 ml
whole coriander seeds
2 tsps
ground cumin
0.5 tsps
curry leaves
1 sprig
free range eggs
4
coriander
9 servings
ginger-garlic paste
1 tsp
oil
2 Tbsps
onion
1 large
black pepper
0.25 tsps
poppy seeds
1.5 Tbsps
salt
4 servings
tomatoes
111.75 g
Method
- Complete recipe at Swasthi's blog
Nutrition:
Carbs
12 g
Fat
14 g
Protein
8 g
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