Moringa, Egg curry
Author: Ujwala Chintala
Recipe type: Main Course
Cuisine: Indian
- 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
- Pour oil in a kadai. Heat to medium.
- Add red chilies, fry to brown.
- Add mustard seeds. When they start spluttering, add cumin.
- Cook till brown.
- Now add onion, curry leaves, and turmeric powder.
- Cook for 3-4 minutes. Add boiled eggs. Stir occasionally. Cook 2-4 minutes till they are coated with turmeric all over.
- Add moringa leaves. Cook for 2 minutes while stirring occasionally.
- 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.
- 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.
- Cook until moringa leaves are well cooked.
- Top with chopped cilantro.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/moringa-egg-curry/
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