Egg kurma
December 29, 2014
Ingredients:
- 4 nos Boiled eggs
- 2 nos Onion
- 1 tbsp Ginger garlic paste
- 1 Tomato
- 1 tsp Red chilli pdr
- 1 tsp Coriander pdr
- 1/4 tsp Turmeric pdr
- Salt to taste
- 2 tbsp Oil
- 2 tbsp Grated coconut
- Coriander leaves for garnishing
Dry roast
- 1"pc Cinnamon
- 4 no. Cloves
- 1/4 tsp Poppy seeds
- 5 nos Cashews
- 1/2 tsp Fennel seeds
Method:
- Boil eggs and shell it, keep aside.
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- Roast the ingredients under dry roast. Grind it with fresh coconut to a paste and keep aside.
- Chop onions and tomatoes.
- Heat oil in a pan and saute chopped onion till it turns pink. Add ginger garlic paste and saute again. Reduce the flame and add the chilli pdr, coriander pdr and turmeric pdr to this.
- When the raw smell goes off add chopped tomato to this. When it becomes soggy add the coconut paste and mix well.
- Add one and a half cup of water to this and boil it. Then cut the eggs into two and add to this, reduce the flame. Cook till the gravy becomes thick .
- Remove from fire and garnish with chopped coriander leaves.
- Serve hot with rice or chappathi!!
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