Egg Kurrma

Ingredients

Eggs – 6(Boiled and shell removed)

For frying & Grinding:
Coconut – 1/2
Khus Khus – 1 Teaspoon
Cashewnuts – 50 Grams
PottuKadalai – 1 Tablespoon
Green Chillies – 6
Ginger – 2 Inch
garlic – 1 Full Pod

Onion Big – 2 Cut into small pieces
Tomato – 2 Cut into small pieces
Curry leaves – A few
Coriander Leaves – A small Bunch
Cloves – 4
Cardamom – 4
Cinnamon – 1 Small Piece
Bay Leaf – 1
Salt – To taste
Oil – 4 tablespoon

Method

Heat oil in a vessel. When hot, first add the spices, curry leaves, then add the cut onions cook well till the onions are a little golden brown. Then add cut tomatoes, cook till tomatoes cooked. Add the ground masala and cook well till the raw smell goes, add turmeric powder, and kesari powder. Then add 600 ml of water and boil the curry well. Add salt to taste.

When the curry is well boiled add the shelled eggs with a small slanting cut on one side of the egg, remove from fire add cut coriander leaves.

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