Wednesday, September 11, 2013

Egg curry



Egg curry

Ingredients (serves for 2)


Egg - 2
onion - 1 (big)
tomato - 2 
turmeric powder - 1/4 tsp
chilli powder - 1/2 tsp
coriander powder - 1 1/2 tsp
garam masala - 1 1/2 tsp
salt - as needed
asafoetida - a pinch
green chili - 3
coconut (chopped) - 5 tsp or grated coconut - 4 tsp
cumin seeds - 1/2 tsp
fennel seeds - 1 tsp
coriander leaves - for ganishing
oil - 3 tsp

Method:


  • chop onion, green chili, tomatoes and keep it aside
  • grind coconut and 1/2 tsp of fennel seeds to a fine paste
  • heat a vessel with oil and add cumin seeds, fennel seeds
  • saute it for a minute and then add chopped onion, green chili
  • fry till the onion become transparent and then add salt, chopped tomatoes
     
  • cook covered till the tomatoes become mushy. 
  • add turmeric powder, chili powder, coriander powder and garam masala
  • mix well and then add coconut paste. 
     
  • add 2 cups of water and cook till it becomes thick gravy and the raw smell goes off
     
  • break the egg shell and add the raw eggs directly in the gravy. don't mix.
  • add asafoetida and cook covered for sometime. 
  • turn the eggs in between for even cooking and cook covered till the egg gets completely cooked.
  • Garnish with coriander leaves and serve with hot rice or with chappathi / roti. 

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