Egg curry recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Boiled egg - 2
  2. Chopped onion - 3
  3. Chopped tomato - 2
  4. Chopped green chili - 2
  5. Chili powder - 1 teaspoon (tsp.)
  6. Coriander powder - 2 teaspoon (tsp.)
  7. Garam masala powder - 1/2 teaspoon (tsp.)
  8. Ginger, garlic paste - 2 teaspoon (tsp.)
  9. Lemon juice - 1/2 teaspoon (tsp.)
  10. Coconut oil - 2 teaspoon (tsp.)
  11. Oil - as needed.
  12. Salt - to taste
  13. -- To Grind to paste --
    1. Coconut pieces - 2 big
    2. Cashew nut - 8 or 10
    3. Green chili - 2 or 3
    4. Fennel seed - 1 teaspoon (tsp.)
    5. Turmeric powder - 1/2 teaspoon (tsp.)
  14. -- To be dry roasted and powdered --
    1. Cinnamon stick - 1
    2. Clove - 1
    3. Cardamom - 1
    4. Star anise - 1
  15. -- For Tempering --
    1. Cinnamon stick - 1
    2. Clove - 1
    3. Cardamom - 1
    4. Fennel seed - 1/4 teaspoon (tsp.)
    5. Bay leaf - 1

PREPARATION:

  1. Grind all the ingredients under section "-- To Grind to paste --" to a fine thick paste by adding little water as possible.
  2. Dry roast all the ingredients under section "-- To be dry roasted and powdered --". Cool down to room temperature and powder them.
  3. Heat oil in pan. Now add the ingredients under section "-- For Tempering --" and sauté (temper) them.
  4. Now add onion, green chili and sauté until onion turns translucent (golden brown)
  5. Now add ginger, garlic paste and sauté until the raw smell is gone.
  6. Now add tomato and sauté until they become mushy.
  7. Now add chili powder, coriander power, garam masala powder, salt and sauté until oil separates.
  8. Now add ground masala paste, water as needed and bring to boil. Cook this few minutes until the curry consistency is reached.
  9. Now add egg, coconut oil, lemon juice, coriander leaves. Mix well. Remove from heat and serve.

NOTES:

  1. Goes well with parotta, idiyappam, puttu.



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