Egg White Curry (Light Gravy)

Ingredients

• 6 large egg whites (about 200 g)
• 1 medium onion, finely chopped (100 g)
• 2 medium tomatoes, pureed (150 g)
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin seeds
• 1 green chilli, slit
• 1 tbsp oil
• 200 ml water

Preparation

1. Heat oil, crackle cumin seeds, sauté onion until soft.
2. Add ginger-garlic paste and green chilli; cook briefly.
3. Stir in tomato puree, turmeric and coriander; simmer 4 minutes.
4. Pour water, bring to a light boil for thin gravy.
5. Gently slide in egg whites; simmer covered 6–8 minutes until set.
6. Adjust salt, rest 2 minutes and serve.