This is a simple and aromatic egg curry prepared with boiled eggs and ground coconut paste. This goes well as a side dish with rice or chapati. The roasted spices add nice flavor to the dish.
Eggs - 4 or 5
Onion - 1
Coriander seeds - 1 tsp
Curry leaves - around 1/4 cup
Dry Red Chillies - 5
Coconut - 3/4 cup (Fresh/Frozen/Desiccated)
Tamarind - a small gooseberry sized ball
Cinnamon - A small piece around 1 inch
Clove - 2
Cardamom - 1
Cumin - 1/2 tsp
Peppercorns - 3
Mustard seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Ginger-garlic paste - 1 tsp
Coriander leaves - 2 tbsp (Chopped)
Salt to taste.
Oil for seasoning
1. First boil the eggs. Remove the shell and cut them into half. Keep the eggs aside.
2. Finely chop the onions and keep it aside.
3. Now heat oil in a small pan and add coriander seeds. Saute for few seconds and then add dry
redchillies and curry leaves. Saute well. Add half portion of chopped onion and saute well till the onion turns translucent. Then add desiccated coconut ( you can also use frozen/ fresh coconut. Fresh coconut is the best ) and saute for few minutes till all the spices are roasted well and coconut turns light brown in color. Make sure not to burn the spices.
4. Grind the roasted spices by adding tamarind, clove, cinnamon, cardamom, cumin and peppercorns. Add little water while grinding and make the masala into smooth paste.
5. Heat little oil in a kadai and add mustard seeds. When mustard splutters add curry leaves and saute for few seconds. Then add chopped onions and saute well. Then add ginger -garlic paste and saute till the raw smell goes off and onions turn golden brown. Add little turmeric powder and then add the ground coconut masala paste to the sauteed mixture.
6. Adjust the consistency by adding little water if the curry is very thick. Add salt as required and
bring the curry to boil. Boil for few minutes till the raw smell goes away.
7. Add the boiled eggs and mix well. Garnish with fresh coriander leaves.
Egg Curry in aromatic coconut masala is now ready to relish !!!
Ingredients:
Eggs - 4 or 5
Onion - 1
Coriander seeds - 1 tsp
Curry leaves - around 1/4 cup
Dry Red Chillies - 5
Coconut - 3/4 cup (Fresh/Frozen/Desiccated)
Tamarind - a small gooseberry sized ball
Cinnamon - A small piece around 1 inch
Clove - 2
Cardamom - 1
Cumin - 1/2 tsp
Peppercorns - 3
Mustard seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Ginger-garlic paste - 1 tsp
Coriander leaves - 2 tbsp (Chopped)
Salt to taste.
Oil for seasoning
Procedure:
1. First boil the eggs. Remove the shell and cut them into half. Keep the eggs aside.
2. Finely chop the onions and keep it aside.
3. Now heat oil in a small pan and add coriander seeds. Saute for few seconds and then add dry
redchillies and curry leaves. Saute well. Add half portion of chopped onion and saute well till the onion turns translucent. Then add desiccated coconut ( you can also use frozen/ fresh coconut. Fresh coconut is the best ) and saute for few minutes till all the spices are roasted well and coconut turns light brown in color. Make sure not to burn the spices.
4. Grind the roasted spices by adding tamarind, clove, cinnamon, cardamom, cumin and peppercorns. Add little water while grinding and make the masala into smooth paste.
5. Heat little oil in a kadai and add mustard seeds. When mustard splutters add curry leaves and saute for few seconds. Then add chopped onions and saute well. Then add ginger -garlic paste and saute till the raw smell goes off and onions turn golden brown. Add little turmeric powder and then add the ground coconut masala paste to the sauteed mixture.
6. Adjust the consistency by adding little water if the curry is very thick. Add salt as required and
bring the curry to boil. Boil for few minutes till the raw smell goes away.
7. Add the boiled eggs and mix well. Garnish with fresh coriander leaves.
Egg Curry in aromatic coconut masala is now ready to relish !!!
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