Egg Kurma

Egg kurma is one such delicious and flavorful curry which goes very well rice,rotis,appam,idiyappam and parottas.

This egg kurma appears in my kitchen either for lunch or dinner,most of the times when I ran out of veggies.

Ingredients:

4-5 boiled eggs, peeled

3 tbsp oil

3 medium size onions, roughly chopped

1 medium size onion, finely sliced

3-4 slit green chillies

½ inch  ginger

6-7 garlic

2 medium size tomatoes finely chopped

salt - as per taste

1 tsp red chilli powder

½ turmeric powder

4 cloves

1 inch cinnamon stick

2 tsp of Fennel seeds

3 tbsp grated coconut

8-10 curry leaves

2 tbsp freshly chopped coriander leaves

½ tsp roasted coriander seeds powder

½ tsp black pepper corn powder

½ tsp garam masala powder

Method:

Firstly, in a pan dry roast, 1 tsp fennel seeds, cinnamon stick, curry leaves cloves. Grind to smooth paste along with grated coconut. Make a smooth paste using very little water.

Now, in a cooking vessel, add in oil and heat it.

Add slit green chillies too.

Add roughly chopped onions and cook till they turn light brown.

Add ginger garlic and sauté well.

Add in finely chopped tomatoes.

Let this mixture cool, now grind to smooth paste.

In a pan add 2 tsp of oil, add 1 tsp of fennel seeds , ½ tsp of cumin seeds, finely sliced onion, cook till golden brown.

Add onion tomato paste, red chilli powder, turmeric powder, mix and cook for 6-8 mins.

Add coconut paste, mix well and cook until the masala is cooked well.

Cook until oil appears at the sides and corners.

Add water as per the thickness of the gravy is preferred (approx... 3 cups).

Add in some fresh coriander leaves, roasted coriander seeds powder, garam masala powder, black pepper powder and mix well.

Add the peeled boiled eggs into it.

Put on low flame, cover the lid and cook the egg kurma curry for about 10-15 minutes.

Serve hot with rice, roti, puri, or dosa.

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