Tuesday 13 May 2014
Egg Curry
A simple egg curry with a little twist. Done with tomato and Casio nuts based gravy and is best served with steamed rice, chapati, non, pulka and even with Dosa and Idli.
Ingredients for Poached Egg Curry :
6 eggs of Chicken
3 Large Tomatoes made to a puree
1 feest full Casio nuts
3 Large Tomatoes made to a puree
1 feest full Casio nuts
1 Tbsp Cooking Oil
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
2 Large Onion chopped finely
1 Tbsp Ginger Garlic paste
1 Tsp Turmeric Powder
1/2 Tbsp Red Chilli Powder
1 Tbsp coriander Powder
Salt to taste
Cinnamon stick 2 inch
Cloves 3
Green Cardamom 2
2 Bay leaves
To prepare Poached Egg Curry :
1. Make purée of tomatoes and Casio nuts using mixer.
2. Boil the eggs take out the shell and keep it aside.
2. Heat Oil in a Wok or Kadai, add Bay leaf, Cinnamon stick, Cloves green cardamom saute for a while. Add Ginger Garlic paste and saute till raw smell goes.
3. Add chopped Onions Saute till the Onions turn translucent.
4. Add the pureed Tomatoes and Casio nuts, chilli powder, coriander Powder, turmeric powder and salt and cook for 5min.
5. If required add water and reduce heat and let it simmer for 10 mts.
6. Add the boiled eggs and let it cook in the gravy for 3minutes or till you get the required gravy consistency.
7. Garnish with chopped coriander leaves. Serve this hot steamed rice, chapati, non, pulka and even with Dosa and Idli.
7. Garnish with chopped coriander leaves. Serve this hot steamed rice, chapati, non, pulka and even with Dosa and Idli.
Tips / Notes:
· U can use finely chopped tomatoes instead of tomato puree for this recipe.
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