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Egg Curry

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Egg Curry

Description

This recipe is from the 'Thursday' magazine. It was submitted by Rekha J.S. I'm posting it here in response to a request. I haven't personally tried it, so, I dont know how it tastes, but this is what the person who submitted this recipe has to say about it: " Egg curry, prepared in this novel way, will certainly elevate your culinary skills. So give it a try and be the kitchen queen!"

Cooking Time

Preparation Time :25 Min

Cook Time : 20 Min

Total Time : 45 Min

Ingredients

Serves : 6
  • 6 eggs
  • 1⁄2 coconut
  • 1 poppy seed
  • 10 cashews
  • 2tablespoons ginger-garlic paste
  • 1 tomatoes
  • 1 1⁄2 red chili powder
  • 3 coriander powder
  • 1 fennel seed
  • 1 onion
  • 3 -5 coriander leaves

Directions

  • Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
  • Heat oil in a skillet.
  • Add the chopped onion and saute.
  • Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
  • Add 1 big cup of water.
  • Cook on low flame for 5 minutes.
  • Break eggs into it.
  • Cover.
  • Allow to cook on low flame for 5 minutes.
  • Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
  • Garnish with corriander leaves and serve hot with hot rotis.
Charishma_Ramchandani

Charishma_Ramchandani

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#Tags

nveg