Egg Kurma

March 8, 2008 at 2:26 am Leave a comment


egg_kurma1.jpg
Eggs : 5 to 6
Peanuts : 1 table spoon
Sesame seeds : 1 table spoon
Coconut powder : 1 tablespoon
Red chilli powder : 1 teaspoon
Salt : 3/4 teaspoon or salt to taste
Coriander Seeds : 1 teaspoon
Cloves : 3
Sajeera :1/4 spoon
Cardamon :3
Cinnamon : 1 piece
Poppy seeds : 1 tea spoon
Tamarind flakes : 3
Turmeric :pinch of
Onion (Finely chopped) : 1 table spoon
Ginger garlic paste : 1 teaspoon

egg_kurma2.jpg

Preparation :

1. Boil eggs in hot water until they are tender. Once they are cooked, remove the shell and pierce the eggs with knife and keep them aside. ( this will make eggs to absorb the kurma)

2. Roast peanuts, sesame seeds, coriander seeds, poppy seeds, cardamon, cloves, cinnamon, sajeera on saute pan.

3. Grind above ingregiants in to fine powder. Add coconut powder , tamarind flakes, red chilli powder, salt, turmeric and little bit of water to the above powder and grind it to a smooth paste.

4. Heat oil in a big bowl over medium heat. Once the oil is hot add cumin seeds, mustard seeds and curry leaves, let it to crackle. Add onion, ginger garlic and fry for a minute. Add eggs, fry until they turn golden color. Add grounded paste along with 2 to 3 cups water. Mix well and cover with lid and cook in simmer about 5 to 10 minutes. When kurma reaches the required thickness, turn off the heat.

5. Yummy egg kurma is ready to eat. You can serve this with hot Biryani, pulav, Puri and chapati.

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Entry filed under: Kurma Curries. Tags: , , .

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