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A classic Sindhi delight where hard-boiled eggs are simmered in a fragrant and tangy onion-tomato gravy. This simple yet flavorful curry is perfect for a weeknight dinner, best enjoyed with soft rotis or bread.
For 4 servings
Boil and Prepare Eggs
Prepare the 'Seyal' Gravy Base
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A classic Sindhi delight where hard-boiled eggs are simmered in a fragrant and tangy onion-tomato gravy. This simple yet flavorful curry is perfect for a weeknight dinner, best enjoyed with soft rotis or bread.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 295.68 calories per serving with 14.82g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Spice and Simmer the Curry
Garnish and Serve
Replace eggs with 2 large boiled and cubed potatoes to make 'Seyal Aloo' or with 200g of paneer cubes for 'Seyal Paneer'. Lightly fry the potatoes or paneer before adding to the gravy.
For a richer, creamier texture, add 2 tablespoons of cashew paste or fresh cream to the gravy during the last 5 minutes of simmering.
Increase the number of green chillies to 3-4 or add 1/4 teaspoon of black pepper powder along with the other spices for extra heat.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant properties that help strengthen the immune system and fight off infections.
Eggs are a natural source of lutein and zeaxanthin, powerful antioxidants that accumulate in the retina and are beneficial for maintaining good eye health.
Eggs contain Vitamin D, which is crucial for calcium absorption and maintaining strong, healthy bones.
One serving of Seyal Beeda (approximately 2 eggs with gravy) contains around 290-310 calories, depending on the amount of oil used. It's a balanced meal component when paired with roti or a small portion of rice.
Yes, Seyal Beeda is a nutritious dish. It's an excellent source of high-quality protein from eggs, which is essential for muscle health. The tomato and onion base provides vitamins and antioxidants. To make it healthier, you can reduce the amount of oil used in preparation.
Yes, this curry tastes even better the next day as the flavors have more time to meld. You can prepare it a day in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before serving.
Traditionally, Seyal Beeda is served with soft Phulkas (rotis) or Pav (Indian bread rolls). It also pairs well with steamed basmati rice or jeera rice.
If your gravy is too watery, you can simmer it uncovered for a few more minutes to allow the excess water to evaporate and the gravy to thicken. You can also mash one of the onions from the gravy against the side of the pan to help thicken it.
Absolutely. Using canned tomato puree is a great time-saver. Use about 1 cup of canned puree in place of the 3 medium fresh tomatoes.