Monday, March 4, 2013

Egg Kurma | Eggs in coconut milk gravy



Egg curries are such a blessing when you don't have any veggies in your stock and want to make a quick dish. They pair up well with almost everything - rice, roti, dosais, idlis etc. I also make them when I need to escape for the chopping task :). I have always made the chettinadu version of egg curry, you can find it here - Chettinadu Egg Gravy, but this time I decided to make a different style, using coconut milk and it was a super hit. Boiled eggs soaked in spiced and tempered coconut milk are such a delight. We had it along with rotis and it was great. This recipe is definitely a winner for me.

Ingredients

Serves - 2
Spice Level - Moderate
Prep Time - 15 min
Cook time - 15 min

Boiled eggs - 3
Shallots/Sambar onions - 10, peeled and chopped well [If you are feeling especially lazy, go ahead and use 1 large onion instead :) ]
Tomato - 1 medium sized, chopped finely
Green chilli - 2, slit in half along the length
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/4 Tsp
Curry powder - 1/2 Tsp
Cumin powder - 1 Tsp
Pepper powder 1 Tsp
Coriander powder - 1/2 Tsp
1 cup thick coconut milk [ I used canned coconut milk]
Mustard - 1 tsp
Cumin seeds - 1 Tsp
Curry Leaves - 1 sprig
Chopped coriander leaves - 1 Tbsp
Salt - as per taste
Hing/Asafoetida - a generous pinch
Oil - 1 Tbsp




How do you do it

1. Heat oil in a kadai and add hing, mustard, jeera, curry leaves and let them roast. Add the chopped onions and green chillies and ginger-garlic paste saute until they are cooked well.

2. Add the tomato pieces and turmeric and cook until the tomatoes are juicy and soft.

3. Add the curry and coriander powders and give it a mix and saute for a minute.

4. Add the coconut milk and 1 cup water, salt to the kadai now and reduce flame to low. Cook on low flame for 5 minutes and the let the gravy thicken. Add the cumin and pepper powder now and cook for 2 more minutes on low flame.

5. Taste to check seasoning and add more spices if needed. Add the chopped coriander leaves too.

6. Make 3-4 soft slits on the boiled egg and drop them in the curry. Cook for few more minutes. Switch off flame.

7. Pour the gravy on top of the eggs and let them soak in them for some time before serving.

Yummy Egg kurma is done, can be served along with Rice, Rotis or dosais.

2 Yummmm:

N April 5, 2013 at 6:31 PM  

Will try soon. I ve never had egg curry before, cos I don't like boiled egg taste. But this pic is so yum, that I ve decided to give it a shot!

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