Egg Curry Bowl with Rice, Curd & Mixed Veg

Ingredients

• Egg curry 150 g (2 boiled eggs in gravy)
• Steamed rice 100 g cooked
• Plain curd 100 g
• Mixed vegetables 80 g (carrot, beans, peas)
• Onion 30 g
• Tomato 40 g
• Oil 5 ml
• Spice mix (turmeric, chili, coriander) 3 g
• Salt to taste
• Coriander leaves 5 g

Preparation

1. Simmer boiled eggs in onion-tomato gravy with spices until coated.
2. Steam or pressure-cook rice until fluffy.
3. Lightly sauté or steam mixed vegetables with minimal oil and salt.
4. Portion egg curry 150 g, rice 100 g, curd 100 g and vegetables.
5. Garnish curry with coriander if desired.
6. Serve warm as one complete bowl.