Egg korma recipe

INGREDIENTS:

1. Egg - 4
2. Onion - 2
3. Tomato - 1
4. Garlic - 2
5. Coconut - 1/2
6. Green chili - 10
7. Ginger - 1 inch
8. Poppy seed - 1 teaspoon (tsp.)
9. Fennel seed - 1 teaspoon (tsp.)
10. Cashew - 10
11. Cinnamon stick - 1 small pieces
12. Clove - 3
13. Oil - as needed
14. Salt - as needed

PREPARATION:

1. Hard boil the egg and remove the shell.
2. Shred the coconut.
3. Roast the coconut, fennel seeds, cashew, poppy seeds, green chili in oil to golden brown.
4. Cool down the coconut mixtures to room temperature, add ginger and grind this to a thick fine paste by adding little water as possible.
5. Remove the skin from garlic cloves. Chop the onion, tomato into small pieces.
6. In a pan heat oil. add clove, cinnamon stick and sauté for few seconds.
7. Now add onion and sauté until the onion turns translucent (golden brown).
8. Now add garlic and sauté until the raw smell is gone.
9. Now add the tomato and sauté until the oil separates.
10. Now add 2 cups of water, ground coconut paste, salt as needed and bring to boil. Boil until the oil starts to separates and raw coconut smell is gone.
11. Slit the egg and add to korma. Continue cooking for couple of minutes and serve

NOTES: