Egg White Kuruma

 Egg kurma is popular in South Asia or Central Asia. This dish makes a fantastic side dish with chapati or roti. Usually kuruma will contain coconut, but here a different style is adopted.

Ingredients:

Egg white-3 nos.
Fennel seeds-1 tsp
Tomato puree- 100gm
Garlic-4 cloves
Turmeric powder-1/4 tsp
Cooking oil-1 tsp
Pepper-1tsp
Cumin seeds-1 tsp
Coriander seeds-1 tsp
Salt to taste
Coriander leaves- for garnishing
Method:
Heat  pan, add pepper, coriander seeds and cumin seeds and roast.

Grind the roasted seeds a mixer into a fine powder.
                               
Heat oil in a pan add fennel seeds and curry leaves and fry till they are golden brown.                                                   
                               
Add tomatos and garlic in a mixer and grind it well into a puree.

Add the tomato puree into the pan and cook it for two minutes. Add turmeric powder to it and salt to taste.                                                                                                                    

Add the powdered masala powder at this stage and cook for 5 - 10 minutes (Once it comes to a boil)

Now add the separated egg white to it (do not stir) for  5 minutes. Separate and pour it on four corners of the pan so that it will be separate.

Once the eggs are cooked, take it off the stove and transfer it to a serving bowl. Garnish with coriander leaves.

 
Nutritional information:

Egg white-rich in protein(3.6g) and rich in sodium
Eggs are extremely nutritious and contain a wide variety of essential vitamins and minerals which includes vitamin A good for skin and growth.