Tomato based punjabi gravy
Egg curry served along with Roti, Plain Parratha, Pulao or Plain Rice is an alternative to an elaborate food menu. It is an easy to prepare nutritious and economical main course dish and is widely prepared in indian homes as well as served across the dhabas and restaurants.
Weight – 50 gms
Method of Preparation
– Soak mix in 200 ml (1 Big Cup) water for 10 min.
– Boil 200 ml (1 Big Cups) water in a pan and add soaked mix to it.
– Add 2 equal halves of 2 boiled eggs, cover the lid and cook on medium flame for 10 min.
– Serve hot.