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South Indian Egg Curry
By : Method
- Grind coconut to a smooth paste.
- Mix all the powders with a little water to make a paste.
- Heat oil in a fry pan, Add garlic and fry till fragrant..
- Add onion and ginger and fry till onions are light brown.
- Add masala powder paste and fry for 1 minute.
- Add tomato and cook covered on a low flame till they are reduced to a pulp.
- Add coconut paste and cook stirring for 2-3 minutes.
- Add enough water to form a creamy gravy. Add salt and simmer for 3 minutes.
- Peel the eggs, cut into halves and add to the gravy. Simmer for 1 minute and remove from fire.
- Heat oil for tempering. Add crushed cloves, cinnamon and curry leaves. Add onions and fry till dark brown and pour over the curry.
Ingredients:
Hard boiled eggs - 8
Oil - 3 Tbsp
Coconut - �
Chilli powder - 1 tsp
Pepper powder (black) - � tsp
Dhania powder - 2 tsp
Turmeric powder - � tsp
Oil - 2 Tbsp
Garlic - 1 tsp, minced
Finely chopped onions - 3/4 cup
Ginger - 1 tsp, minced
Tomato - � cup, chopped
Salt - to taste
Hard boiled eggs - 8
Oil - 3 Tbsp
Coconut - �
Chilli powder - 1 tsp
Pepper powder (black) - � tsp
Dhania powder - 2 tsp
Turmeric powder - � tsp
Oil - 2 Tbsp
Garlic - 1 tsp, minced
Finely chopped onions - 3/4 cup
Ginger - 1 tsp, minced
Tomato - � cup, chopped
Salt - to taste
For Tempering
Oil - 1 Tbsp
Cloves - 2
Cinnamon - (2 cm) crushed
Finely chopped onion - � cup
Curry leaves - few
RECIPES BY CHANDRI BHAT
