Thursday, 29 September 2011

Egg Curry ...

Egg curry/ mutta curry
Eggs 4  hardboiled
Egg, beaten 1  (secret ingredient
Red onions 2 medium, thinly sliced
Tomato 1 medium, thinly sliced
Green chilly 2 nos, slit
Ginger garlic, freshly crushed 1 tsp each
Red chilly powder 1 tsp
Coriander powder 2 heaped tsp
Turmeric powder ¼ tsp
Black pepper powder ½ tsp
Coconut milk, thick ½ cup
Water ¾ cup
Curry leaves 2 sprigs
Salt as needed
Oil 1 TBSP
Preparation

Hard boil the eggs and de-shell the same, set aside. Beat one egg well and keep aside.
Heat oil in a non stick pan and add the oil. Sauté onions along with curry leaves until golden brown. Next add the crushed ginger and garlic, mix well and cook for 2 more minutes. Now add the red chilly powder, coriander powder and turmeric powder. Mix well to combine and cook until the raw smell from powders are all gone. Next add the tomato slices and cook for another 3 more minutes. Reduce heat to medium and add the coconut milk, pepper powder and water. Adjust salt and mix well, allow it to boil. Once boiling add the halved eggs. Mix well and let it boil again. Once boiling reduce heat to simmer and add the beaten egg and stir immediately. Switch off flame and transfer to a serving bowl. This is an excellent pair for appams, puttu, idiyappam and rotis

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