Ingredients:
Egg- 2 nos
Shallots - 5 nos
Tomato - 1 large roughly diced
Onion - 1 small cut in cubes
Ginger garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Green chilies - 1 slit (optional)
Salt - as per taste
Curry leaves - few
Coriander leaves - few chopped
Oil - 2 tablespoon
Cinnamon stick - 1
Cloves - 4 nos
Cardamom - 2 nos
Water - 1 cup
In a blender grind shallots and tomato into a thick paste. Keep this aside.
Hard boil the eggs and cut them in half. Keep this aside as well.
In a kadai, warm up the oil and add in cinnamon stick, cloves, cardamom and curry leaves. Then add in the green chili and cubes onion. Saute it for few minutes and then add in the ginger garlic paste. Saute this for few minutes till the raw smell of ginger garlic paste goes off. Now add in the shallot & tomato paste and saute it for at least 5 mins, before we add in the chili powder, coriander powder, turmeric powder and salt.
To this add in a cup of water and bring it to boil. Keep stirring till you see oil starts to separate and now gently add in the boiled eggs. Try and coat the eggs with the kurma well. Finally add in the chopped coriander leaves and take it off the heat.
This tastes very good with plain white rice or any pulao or roti.
Egg- 2 nos
Shallots - 5 nos
Tomato - 1 large roughly diced
Onion - 1 small cut in cubes
Ginger garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Green chilies - 1 slit (optional)
Salt - as per taste
Curry leaves - few
Coriander leaves - few chopped
Oil - 2 tablespoon
Cinnamon stick - 1
Cloves - 4 nos
Cardamom - 2 nos
Water - 1 cup
In a blender grind shallots and tomato into a thick paste. Keep this aside.
Hard boil the eggs and cut them in half. Keep this aside as well.
In a kadai, warm up the oil and add in cinnamon stick, cloves, cardamom and curry leaves. Then add in the green chili and cubes onion. Saute it for few minutes and then add in the ginger garlic paste. Saute this for few minutes till the raw smell of ginger garlic paste goes off. Now add in the shallot & tomato paste and saute it for at least 5 mins, before we add in the chili powder, coriander powder, turmeric powder and salt.
To this add in a cup of water and bring it to boil. Keep stirring till you see oil starts to separate and now gently add in the boiled eggs. Try and coat the eggs with the kurma well. Finally add in the chopped coriander leaves and take it off the heat.
This tastes very good with plain white rice or any pulao or roti.
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