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Preparation Time : 20
Cook Time : 30
Total Time : 50
2 cups ridge gourd, chopped
1 cup shallots, halved
3 green chillies, slit into two
1 sprig curry leaves
2 cups thin coconut milk
1 cup thick coconut milk
1 cup channa dhal, cooked
3 tablespoon cumin fennel powder
1 teaspoon turmeric powder
1 teaspoon red chilly powder
1 teaspoon salt
3 tablespoon oil
Wash and pressure cook the chana dhal till it is soft. Set aside.
In a kadai, heat 2 tablespoons of oil. Then add in shallots, green chilies, curry leaves and saute till the onion turns translucent. Add in ridge gourd and saute for a min.
Add the 2nd extract coconut milk, cumin fennel powder, turmeric powder, red chilly powder and salt. Close the pan and cook it in medium flame till it comes to single boil.
Add the cooked chana dhal and cook it for 2 min.
Keep the flame low, add in the 1st extract coconut milk and mix well.
Brake the shell and drop the egg into the curry. Do not drop the eggs near by near. Leave some space between two.
Do not mix the curry, after dropping the eggs. Close the pan and cook the eggs for 2 to 3 min in completley low flame.
Switch off the flame and serve the curry with hot rice.
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