Light Egg and Lauki Curry
PakistaniHealthyDesi eggsEasy
Boiled eggs in a light lauki (bottle gourd) curry with very little oil — a gentle, homely dish that is easy on the stomach.
Prep time10 min
Cook time20 min
Total time30 min
Servings3
Ingredients
- 3 boiled eggs, halved
- 2 cups lauki (bottle gourd), diced
- 1 onion, chopped
- 1 tomato, chopped
- 1/2 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1 tbsp cooking oil
- Fresh coriander
Method
- Boil the eggs for 10 minutes, cool, peel and halve.
- Heat oil and add onion; cook until soft.
- Add ginger-garlic paste and cook for 30 seconds.
- Add tomato, turmeric, cumin and salt; cook for 2 minutes.
- Add lauki and 1/2 cup water; cover and simmer for 12 minutes.
- Add the egg halves gently and simmer for 2 minutes.
- Garnish with coriander and serve with roti.
Nutrition — estimated per serving
Calories (estimate)130 kcal
Protein (estimate)7 g
Fat (estimate)7 g
Carbs (estimate)6 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 is an estimate only. Lauki cooks quickly — do not overcook it or it turns mushy. Allergic to eggs? Make the same curry with chickpeas. Eat fresh; do not store egg curry for more than 1 day.