This delicious vegetarian dish, Dakshini Andey, originates from Kerala and is based on a recipe known locally as ‘egg roast’. The ‘roast’ is, in fact, hard-boiled eggs, which are fried with spices until browned. This version includes potatoes to make a more substantial meal.
Per portion Energy 199kcal/831kJ; Protein 8.5g; Carbohydrate 15.8g, of which sugars 1.1g; Fat 12g, of which saturates 2.4g; Cholesterol 190mg; Calcium 43mg; Fibre 0.9g; Sodium 81mg.
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