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Monday, November 25, 2013

Quick Egg Curry for Chapathi / Muttai Kurma

Muttai Kurma
Boiled eggs – 6 nos
Onion chopped – 2 nos
Tomato chopped – 1 no
Curry leaves – few
Ginger and garlic paste – 2 tsp
Red chilli powder – 1 and ½ tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Coriander powder – 2 tsp
Fennel powder – 1 tsp
Grated coconut -1/4 cup
Salt to taste
Oil – 4 tbsp
Cinnamon stick – 1” piece
Cloves – 2 nos
Cardamom – 2 nos
Egg Curry for Chapathi
1. Heat 2 tbsp oil in a pan add cinnamon stick, cloves, cardamom, chopped onion, ginger & garlic paste, chopped tomato, curry leaves, red chilli powder, cumin powder, turmeric powder, coriander powder and fennel powder, sauté everything on low heat for 6 to 7 mins until all the spices, onions are cooked and oil oozes on the sides of pan.
2. Remove pan from heat, allow the tomato and onion mixture to cool and grind this mixture along with grated coconut until smooth paste.
3. Add the ground masala paste to the same pan, return to heat, season with salt and add required water to loosen the gravy.
4. Bring the gravy to boil, add the boiled eggs to the gravy and simmer for few  more minutes.
5. Garnish with coriander leaves and serve.

1 comment:

Kalpana Sareesh said...

yummy quick side dish..