Moringa, Egg curry
 
 
Author:
Recipe type: Main Course
Cuisine: Indian
Ingredients
  • 6 boiled eggs, shelled.
  • 1¼ cup moringa leaves. Washed, separated leaves from stems and cut.
  • 1 cup diced onion
  • 8 red chilies
  • 1 spring curry leaves
  • ¼th tsp black mustard seeds optional
  • 2-4 tbsp coconut or other healthy oil
  • ¼th tsp pure turmeric powder
  • ½ tsp cumin
  • Healthy salts as Pink Himalayan salt or kosher salt or sea salt
  • 3 tbsp coconut milk or regular milk. You may need more if moringa leaves are young or aged.
  • ½ tsp fresh ground coriander powder optional
  • 3 sprigs cilantro
Instructions
  1. Pour oil in a kadai. Heat to medium.
  2. Add red chilies, fry to brown.
  3. Add mustard seeds. When they start spluttering, add cumin.
  4. Cook till brown.
  5. Now add onion, curry leaves, and turmeric powder.
  6. Cook for 3-4 minutes. Add boiled eggs. Stir occasionally. Cook 2-4 minutes till they are coated with turmeric all over.
  7. Add moringa leaves. Cook for 2 minutes while stirring occasionally.
  8. Moringa leaves have salt already, so it doesn't need as much salt as other dishes. Add enough salt slowly, stir well. Cook for around 8-12 minutes.
  9. Add 3 tbsp whole milk or coconut milk and coriander powder. Close the lid and cook until all milk is evaporated. If milk curdles, that's fine.
  10. Cook until moringa leaves are well cooked.
  11. Top with chopped cilantro.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/moringa-egg-curry/