Egg Kurma

Egg Kurma

Ingredients

Eggs - 6 (Hard Boiled/ Raw)
Red Chilly Powder - 1 tsp
Corriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Cilantro - for garnish
Salt - to taste
Oil - 2 tblsp

List I
Fried Onions (store bought) - 1/2 cup
Ginger Garlic Paste - 1 tsp
Tomato - 2

List II
Grated Coconut - 1/2 cup
Fennel seeds - 1 tsp
Poppy seeds (kus kus) - 1 tsp
Cashew nuts - 5


Method

1. First of all, grind all the ingredients under 'List I' and keep it aside.
2. Similarly, grind the ingredients under 'List II' and set aside.

3. You can make this kurma in two ways - (i) Hard Boil the eggs and add it to the gravy.

(ii) Break a raw egg into the gravy and cook it.

The recipe is the same for both the kurmas.

4. Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
5. Saute for 2 minutes on medium high flame and then add the dry spice powders.
6. Next add the ground paste of 'List II', about 2 cups of water and required salt.
7. Boil this for about 7-8 minutes till everything is cooked and oil separates.

8. Add the egg at this stage and simmer for 4-5 minutes.

- If you are adding hard boiled eggs, make few slits for the gravy to be absorbed

- If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached.

9. Garnish with cilantro and serve with pulao, chappatti or dosa.

 Roopesh Nair

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