Egg and Tinda Curry
PakistaniLunchDesi eggsMedium
Tinda simmered in a mild onion-tomato masala with boiled eggs — a light, everyday lunch sabzi.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 300 g tinda (apple gourd), peeled and diced
- 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
- Peel the tinda and cut into even cubes.
- Heat oil and fry the onions until golden, then add ginger-garlic paste and tomatoes.
- Add red chilli powder and turmeric. Cook until the oil separates.
- Add the tinda and 1 cup of water. Cover and cook for 15 minutes until soft.
- Add the boiled eggs, garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)11 g
Fat (estimate)14 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
Cut the tinda evenly so it cooks at the same time. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg. Substitute: use lauki or tori instead of tinda. Nutrition figures are estimates only.