Egg kurma recipe

Excellent side dish for chapatti, puri, appam, dosai, idli. Let see how to cook.

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

  1. Egg - 6
  2. Thick coconut milk - 1 cup
  3. Slit Green chili - 6
  4. Ginger garlic paste - 4 teaspoon (tsp.)
  5. Turmeric powder - 1/4 teaspoon (tsp.)
  6. Cumin seed powder - 1 teaspoon (tsp.)
  7. Cinnamon stick - 1 piece
  8. Clove - 1
  9. Star anise - 1
  10. Bay leaf - 1
  11. Coriander leaves - 1/4 cup
  12. Onion - 2
  13. Coriander leaf - little for garnish
  14. Oil - 1 ladle
  15. Salt - as needed

PREPARATION:

  1. Chop onion, coriander leaf.
  2. In a pan heat oil. add Cinnamon stick, clove, star anise, bay leaf and sauté.  Now add chopped onion, green chili and sauté until the onion becomes translucent.
  3. Now add ginger garlic paste and sauté until the raw smell is gone.
  4. Now add the turmeric power, cumin seed power and sauté for few seconds.
  5. Now add the coconut milk, salt  and bring to boil.
  6. Now break the egg and add gently in separate area so they don't stick together.  Cover and cook this for 5 minutes in reduced heat.
  7. After 5 minutes flip it over and cook for 2 more minutes or until the egg cooked well in increased heat and serve.

NOTES:

  1. Use thick coconut milk no coconut paste.
  2. After you add the egg careful it might get brunt so check time to time.



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