Monday, January 4, 2016

Egg Curry

Amazingly delicious comfort meal in itself! Hard boiled egg cooked in spicy masala gravy enjoyed with roti, bread or garma garam rice. 


Ingredients: (Serves 2)
  • 4 Hard Boiled Eggs
  • 1 Cup Dry Shredded Coconut
  • 1/2 Cup Coriander Leaves
  • 1 tbsp Cumin Seeds
  • 2 Inch Long Cinamon Stick (Dalchini)
  • 1 tbsp Ginger Garlic Paste
  • 1 Green Chilly
  • 2 Medium Sized Onion finely chopped
  • 1 Medium Sized Tomato finely chopped
  • 1 tbsp Red Chilly Powder
  • 2 tbsp Coriander Powder
  • 4 tspn Chicken or Mutton Masala of your choice
  • 1/2 Lemon Wedge
  • Salt to taste
  • 2 tbsp Oil
Method:
  • Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down. 
  • Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.
  • Meanwhile in a pan heat oil. Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent. Do not brown the onions.
  • Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.
  • Once onion & tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4th cup of water. Mix well. 
  • Cook till oil starts separating from the coconut paste mixture. Now add red chilly powder, coriander powder, chicken or mutton masala and salt. Mix well
  • Check for seasoning at this stage. 
  • Add 3 cups of water or as per your preference depending on how much thick curry you require.
  • Boil this curry for 5-7 minutes on medium flame. Once the oil starts to appear on surface of the curry add hard boiled eggs. ( If you want slit eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can sweep into it).
  • Atlast let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.
  • Egg Curry is ready!
  • Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread.
  • While serving squeeze little lemon juice in the egg curry.

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