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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