Egg and Baingan Curry
PakistaniLunchDesi eggsMedium
Soft baingan cooked in a spiced masala with boiled eggs — a comforting, homely lunch sabzi.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 2 baingan (brinjal), cubed
- 2 onions, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the baingan cubes until soft and lightly golden. Set aside.
- Fry the onions until golden, then add ginger-garlic paste and tomatoes.
- Add red chilli powder and turmeric. Cook until the oil separates.
- Return the baingan to the pan with 1/2 cup of water and simmer for 5 minutes.
- Add the boiled eggs, garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)11 g
Fat (estimate)15 g
Carbs (estimate)20 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Salt the baingan cubes for 10 minutes and pat dry before frying — they brown better. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg. Substitute: use aloo or tinda instead of baingan. Nutrition figures are estimates only.