Egg Kurma
Egg Kurma is a quick and easy south Indian curry cooked with Boiled eggs and aromatic spices. An inviting egg curry that is loved by all at home.The combination of heady spices, fresh mint and coconut sauteed along with the onion-tomato base gives the curry its unique flavor that is hearty and comforting. Makes a great side dish for rice, roti’s, biryani or flavored rice.
Ingredients:
Boiled Egg – 5 or 6 no’s
For seasoning –
Star anise – 1
Cinnamon – 1
Elachi – 1
Cinnamon – 3 no’s
Shahi Jeera/fennel – 1/4 Tsp
Bay leaf – 1
Green chilly – 1 chopped
Onion – 1/2 cup chopped finely
Tomato 1/2 cup chopped finely
Mint (pudina) – 1 small bunch chopped
Coriander – a small bunch chopped
Coriander powder – 1 1/2 Tsp
Turmeric – 1/4 Tsp
Chilly powder – 1 tsp adjust to your taste
To grind –
Coconut – 1/2 cup grated
Poppy seeds – 1/4 Tsp
Garlic – 4 cloves
Ginger – small piece
Method:
Pierce boiled eggs with a fork/ make incisions with a knife and keep ready.
Add all the ingredients to grind it to a fine paste and set aside.
Heat oil in a heavy bottomed vessel, add star anise, cinnamon, cloves, cardamom, bay leaf, fennel/shahi jeera, saute for a while, add green chili, chopped onions and fry until transparent, then add chopped coriander and mint leaves, saute for 3mins. Add the chopped tomatoes fry until it becomes soft in a medium flame.
Add red chili powder, turmeric powder, coriander powder and salt, fry for few mins.
Add the boiled eggs, saute for few sec
Add the ground paste, stir add water to adjust to a thick gravy. Cook without lid for 6 to 7 mins then cook on a low flame for 2or 3 min, Garnish with chopped coriander leaves. Switch off the flame.
Serve hot as a great side with plain rice, roti, biryani or flavored rice.
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