Egg Curry with Moringa

Eggs are a staple in many kitchens. Versatile, affordable, and packed with nutrients. They provide high-quality protein with all essential amino acids, vitamins (B12, B2, A, D, and choline), and antioxidants like lutein and zeaxanthin for eye health. While moderation is recommended, eggs remain a go-to ingredient for quick and nutritious meals (CUMIN RICE: RICE-COOKER STYLE).

Moringa sticks, also known as drumsticks, were once considered humble “poor man’s food” but are now recognized as a superfood, rich in vitamins, minerals, and antioxidants. Only the inner seeds and flesh are edible, while the tough outer skin is discarded.

Cooked together with eggs and aromatic Indian spices, this curry becomes a nutrient-packed, flavorful dish. With a creamy texture from yogurt (CUCUMBER YOGURT SALAD) and a vibrant, spicy taste, Egg Curry with Moringa is both nourishing and delicious, an ideal example of traditional ingredients elevated for modern wellness.

Ingredients

4 to 5 moringa sticks/drumsticks (remove the strings all over skin and slice)

4 boiled eggs

Spices: bay leaves, star anise, cloves, & cinnamon

5 shallots (sliced)

1/2 tbsp ginger paste

1/2 tbsp garlic paste

Some sliced curry leaves

Curry powder (as needed)

Whisked yogurt (as needed)

Oil (as needed)

Salt (as needed)

Water (as needed)

Method

Heat oil and sauté spices, shallots, ginger paste, garlic paste, and curry leaves until fragrant.

Add sliced drumsticks and give a couple of stirs.

Add curry powder

Stir all the ingredients to combine in. 

Pour in water and simmer the drumsticks until they soften.
Season with salt, and add the boiled eggs. 
Stir.
Off the heat and stir in the whisked yogurt.