Egg kurma is a delicious egg curry cooked in coconut gravy. This can be served with chappathi, appam, porotta/paratha and also with rice.
Today it was raining Awards for me...Have a look at them here..
Eggs - 3, hard boiled
Onions - 2, finely sliced
Green chillies - 4 slit
Ginger garlic paste - 2 tsp
Tomato - 1 large, chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp or more
Garam masala - 1 tsp (preferably home made)
Shredded coconut - 1/2 cup (firmly packed)
Fennel seeds - 1/2 tsp
Pepper powder - a pinch (optional)
Chopped Coriander leaves - to garnish
Oil - 2 tbsp
Salt to taste
You may also add potatoes/carrots/green peas to this curry
1.Grind together coconut and fennel to a smooth paste adding enough water. Keep aside
2. Heat oil in a pan and saute onions. When they are soft, add green chillies and saute till onions start turning brown.
3. Add ginger garlic paste and saute. Add tomatoes and saute till mushy. Now add turmeric, chilly powders and garam masala. Saute till the raw smell of masalas is gone.
4. Add the ground paste and combine well. Add enough water and salt for gravy. Cover and cook for few minutes. Shell the eggs and cut them to halves, or just make slits on the whole egg. Add this to gravy and simmer for few minutes. Add a pinch of pepper powder and garnish with coriander leaves.
Linking this with Anyone can cook: Series 32 , Food Palette Series Rainbow Colours and to The Kerala Kitchen hosted by Divya Kudua this month