Egg Masala Curry
Ingredients:
3-4 boiled eggs
2 cloves,
1/2″ cinnamon
1 elaichi
1/4 star anise
pinch of mustard seeds
1 large onions, chopped
1/2 tsp ginger garlic paste
1 large tomato, blanched, peeled and pureed
1 tsp coriander pwd
1 tsp red chilli pwd
pinch of garam masala pwd
salt to taste
2 tbsps oil
coriander leaves for garnish
Make paste:
little less than 1/4 tsp cumin seeds, lightly roast for 2 mts
2 tbsps fresh coconut
3/4 tsp khus khus, soak in a tbsp of water for 15 mts
2-3 cashew nuts
4-5 curry leaves
1 green chilli
1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside.
2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.
3 Add chilli pwd, coriander pwd and salt and combine. Add the tomato puree and cook for 3-4 mts.
4 Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.
5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.
3-4 boiled eggs
2 cloves,
1/2″ cinnamon
1 elaichi
1/4 star anise
pinch of mustard seeds
1 large onions, chopped
1/2 tsp ginger garlic paste
1 large tomato, blanched, peeled and pureed
1 tsp coriander pwd
1 tsp red chilli pwd
pinch of garam masala pwd
salt to taste
2 tbsps oil
coriander leaves for garnish
Make paste:
little less than 1/4 tsp cumin seeds, lightly roast for 2 mts
2 tbsps fresh coconut
3/4 tsp khus khus, soak in a tbsp of water for 15 mts
2-3 cashew nuts
4-5 curry leaves
1 green chilli
1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside.
2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.
3 Add chilli pwd, coriander pwd and salt and combine. Add the tomato puree and cook for 3-4 mts.
4 Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.
5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.
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