Egg Kurma

This egg kurma is special dish because this masala we used in this curry can be used for different vegetables and meat also. We can use this foe potato, cauliflower, egg, mutton, chicken and even to fish also. Any combination of these tastes good. This curry is asked from one of my relative and i prepared this for her. Hope all of my friends will also love this curry and will try this....

Egg Kurma

Ingredients:-

Eggs- 5 (boiled and peeled)
Green chili - 2 sliced
Onion - 1 large finely minced
Curry leaves- 5 count
Ginger garlic paste- 1 tbsp
Coriander powder - 1/2 tbsp
Zeera powder- 1/2 tbsp
Turmeric- 1/2 tbsp
Chili powder- 1/2 tbsp
Cilantro finely chopped

For masala:-

Cashew- 5 tbsp
Coconut grated- 1/2 cup
Dalchin- 1 inch piece
Cardamoms - 3 count
Cloves- 3 count
Star anise- 1/2 piece
Khas Khas- 3 tbsp


Procedure:-

1-First make a fine paste of all the masala ingredients and keep aside.

2-Now take a medium size pan and add oil heat it then add the green chili, curry leaves and onions and Saute well then add ginger garlic paste and fry until golden brown color.

3-Now add the masala paste and saute well for 7-8 min. The indication for the correct stage is the oil oozes out of the masala and starts looking like this

4-Now add the Coriander powder, chili powder, salt, turmeric, zeera powder and mix well. Then add water according to the gravy u want.

5-Now boil the gravy for 3 more min by closing the lid. The whole process must be cooked in the low flame. Other wise the masala may burn and makes your curry bitter. so avoid that.

6-Now take the boiled eggs peel them and make fine slits around the egg so the gravy goes well into the egg.

7-Now add these eggs into the gravy and close the lid and cook for 5 more min and then garnish with cilantro. And now the kurma is ready serve this with rice/chapathi......enjoy the curry really yummy.