Thursday, August 9, 2012

Egg Kurma (My Version)

Onion-2 medium
Green chilly-2
Ginger-1small piece
Garlic-2 cloves
Turmeric power-1/4tsp
Kashmiri chilly powder-1/2tsp
Coriander powder-1tsp
Garam masala powder-1/4tsp
Shredded coconut-1/4cup
Coconut oil-1tbsp
Mustard seeds-1/2tsp
Coriander leaves

  • Grind tomato,ginger and garlic together and keep it aside.
  • Grind coconut and soaked almonds to a fine paste and keep aside.
  • Heat 1tbsp oil in a pan and sputter mustard seeds.Add onions and green chilly.Fry till translucent.
  • Add turmeric powder,chilly powder ,coriander powder ,salt and garam masala and fry for a minute.
  • Add tomato paste and cook until oil separates.
  • Add 1 cup water and cook covered for 6-8 minutes. Mix almond paste with 1/2 cup water.Pour it  through a sieve into the curry.Add boiled eggs and coriander leaves.Adjust salt and water.Cook without lid for 3-4 minutes.
  • Turn off heat and garnish with chopped coriander leaves.
  • Serve with rice,chapathis,appam,idiyappam,puttu etc