Curried Eggs With Mushrooms And Celery Recipe

About this recipe

A high-protein, flavorful dinner featuring curried eggs, tender mushrooms, and celery in a creamy sauce. Perfect for those seeking a satisfying and easy-to-make meal.

Ingredients

• 25 g Parsley
• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Celery
• 180 g Button Mushroom (Alimbi)
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 250 ml Coco Mama Coconut Milk
• 100 g Agapi Natural Greek Yogurt
• 1 pack (500 g) Natureland Organics Chana Besan
• 200 g Livyor Raw Sunflower Seeds
• 6 pcs White Eggs
• 50 g Sakthi Curry Powder
• 500 ml Colavita White Wine Vinegar
• 100 g Salt
• 50 g Black Pepper
• 1 Kg Red Lotus Special Flour

Instructions

1. 1. Melt 3 tablespoons of butter in a heavy deep saucepan over medium heat.
2. 2. Add 1/3 cup of chopped celery and sauté until soft but not browned, about 3-4 minutes.
3. 3. Drain and slice 2 cups of button mushrooms, then add them to the pan along with 1 teaspoon of curry powder. Stir well and sauté for 1 minute.
4. 4. Stir in 3 cans of coconut milk and 1 can of yogurt. Mix until combined.
5. 5. Gradually add 2 cups of milk, stirring constantly to create a smooth mixture. Cook over medium heat for 2-3 minutes.
6. 6. In a bowl, mix 1 cup of chickpea flour with water to create a batter, then gently stir it into the saucepan. Cook for 5-7 minutes, stirring occasionally, until the mixture is fully cooked and incorporated into the sauce.
7. 7. Stir in 2 tablespoons of white wine vinegar and 2 tablespoons of chopped parsley. Adjust seasoning with salt and pepper to taste.
8. 8. Serve hot, garnished with 1/2 cup of sunflower seeds for added texture and flavor.