Eggs are like saviors in every kitchen, they can rescue us anytime from the nothing-to-cook-scenario. There are so many ways to cook eggs and that's the best reason I love working with them, I'd call it an all rounder. Here's a khuruma recipe with boiled eggs that makes a very good curry or side-dish for spongy Dosa, pillow soft idli, rice and even rotis.
Total Preparation Time - 30 minutes
INGREDIENTS
Makes curry for twoTotal Preparation Time - 30 minutes
- Boiled Eggs - 2
- Big onion - 1
- Tomato - 1
- Green chillies - 1
- Ginger garlic paste - 1 teaspoon
- Small onions - 10
- Chopped coconut - 1/8 cup
- Poppy seeds - 1.5 teaspoons (or) Roasted gram - 1 teasponn
- Fennel seeds - 2 teaspoons
- Cumin seeds - 2 teaspoons
- Cinnamon stick - 1/2 inch small piece
- Red chilli powder - 3 teaspoons
- Coriander powder - 2 teaspoons
- Garam masala - 1/2 teaspoon
- Turmeric powder - 1 teaspoon
- Curry leaves - From one sprig
- Salt - As required
- Oil - 5 tablespoons
PREPARATION METHOD
- Make slits on the boiled eggs, do not cut them, just slits will do.
- Place a pan on flame and add 1 tablespoon of oil. Add peeled and chopped small onions and saute until it gets well cooked, then add poppy seeds, fennel seeds, cumin seeds and roast on low flame until a nice flavor arises. Now add the coconut pieces and saute for a minute and remove from flame.
- Wait until it cools down completely. Then add a little water and grind it into a smooth paste.
- Place a pan on flame and pour 4 tablespoons of water and wait until it heats up, Then add curry leaves, slit green chilly, sliced big onions and saute for a minute.
- Add ginger garlic paste and wait until the raw smell leaves.
- Add cubed tomatoes and give a stir.
- Then add red chilli powder, coriander powder, turmeric powder and garam masala. Stir well and cook until raw smell leaves.
- Now add the ground masala and stir well. Add required salt and stir. Add water if necessary and cook until the curry thickens up and blends well with the masala.
- Then add the boiled eggs. Add some coriander leaves, cover and cook for 3 minutes on medium flame.
- Open and give a gentle stir.
- Serve hot with rice or roti varieties. Goes well with spongy dosas too!
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