Egg Kurma

Ingredients :

5-6 boiled eggs

2 onions, finely chopped or sliced

1 tsp ginger garlic paste

1 large tomato, chopped

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1 tsp coriander pwd

salt to taste

few curry leaves 8-10 fresh mint leaves

2 tbsps oil

chopped coriander leaves for garnish

Dry roast for 2 mts and grind to a paste:

3/4 tsp saunf

1 tsp khus khus

1″ cinnamon

1 cardamom

2 cloves

4-5 tbsp grated fresh coconut

5-6 cashew nuts

Preparation :

Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts. Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel. Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. Garnish with chopped coriander leaves. Turn off heat. Serve with pulao, biryani, coconut rice or rotis.