Kids Mild Egg Curry with Rice
PakistaniKidsDesi eggsEasy
A mild, gentle egg curry served with soft boiled rice — a complete, comforting lunch for children.
Prep time10 min
Cook time20 min
Total time30 min
Servings3
Ingredients
- 4 Desi eggs, boiled and peeled
- 1 cup boiled rice
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tablespoon oil or ghee
- 1/2 teaspoon haldi (turmeric)
- 1/2 teaspoon mild red chilli powder
- 1/2 teaspoon salt
- 1/2 cup water
- Fresh dhania to garnish
Method
- Heat oil in a pan and fry the onion until soft and golden.
- Add the tomato, haldi, chilli powder and salt. Cook until the tomato softens and oil separates.
- Add water and bring to a gentle simmer.
- Cut the boiled eggs in half and add them to the curry. Simmer for 5 minutes so the eggs absorb the flavour.
- Serve warm over soft boiled rice with a sprinkle of dhania.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)38 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
Nutrition figures are estimates only. Keep spices very mild for children — this recipe uses only half a teaspoon of chilli. Make sure eggs are fully boiled (10 minutes). Allergens: egg. Pakistani alternative: use desi ghee and fresh local eggs; serve with soft chawal. Eat fresh; refrigerate leftovers the same day and reheat fully.