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Cuisine Magazine Recipes

Egg Curry

Posted on : 06-08-2016

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Ingredients:

For Masala:

Oil - 1 tsp
Fennel Seeds / Saunf / Sombu - 1 tsp
Whole Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Ginger - 1 tblspn chopped
Garlic - 1 tblspn chopped
Onion - 1 large sliced thinly
Coconut - 1/2 cup grated
Chilli Powder - 1 tsp

For Gravy:

Eggs - 4 hard boiled and peeled
Oil - 2 tblspn
Bay Leaf - 1
Cinnamon / Patta - 2 cm piece
Tomato - 2 large chopped finely
Green Chillies - 2 slit
Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp
Turmeric Powder / Manjal Podi - 1/2 tsp
Salt to taste
Water as needed
Coriander leaves a handful finely chopped

Method:

Heat 1 tsp oil in a kadai. Add in fennel, cumin and pepper. Fry for a min.

Add in ginger and garlic. Fry for a min.

Add in onions and saute this till golden.

Add in coconut and fry till light golden. Now take it in blender, add some chilli powder and make it into a smooth paste.

Heat 2 tblspn oil in a kadai. Add in bay leaf and cinnamon. Fry for a min.

Add in tomatoes and green chillies. Saute till the tomatoes turn mushy,

Now add in the spice powders and mix well. Add in the coconut masala, and cook till oil separates.

Now pour in some water and salt. Mix well.

Add in eggs and simmer till oil floats on top.

Add in coriander leaves and mix well.

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