South Indian Drumstick and Egg Curry
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Ingredients
- 8 eggs
- 150 g drumsticks (moringa pods)
- 300 ml coconut milk
- 1 onion, finely sliced
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 17.8 g
- Carbohydrate
- 8.4 g
- of which sugars
- 4.9 g
- Fat
- 33.3 g
- of which saturates
- 22.3 g
- Fibre
- 3 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Heat the coconut oil in a pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion and fry for 7 minutes until softened.
- 4
Stir in the chilli powder and ground turmeric, then add the drumsticks and 150ml water, cover and simmer for 10 minutes until starting to soften.
- 5
Pour in the coconut milk, add the halved eggs and simmer for 5 minutes to heat through.
- 6
Serve hot with rice.
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