Friday, 5 April 2013

Goan Egg curry

  This hot fiery egg curry can be made in a jiffy... and promises great taste too!!



Ingredients required

To made into masala paste

  • 1/2 cup grated coconut
  • 5-6 red chillies
  • 1 tsp whole dhanya
  • 1 tsp whole peppercorn
  • 7-8 garlic pods
  • 1/2 tsp turmeric powder
  • 1 tsp whole cumin seeds
  • 2 tsp thick tamarind paste




To temper

  • 5-6 tsp oil
  • 1/2 tsp cumin seeds
  • 6-7 curry leaves
  • Pinch of hing
  • 2-3 slit green chillies

other

  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatos
  • Salt, to adjust
  • Hard boiled eggs- 4
  • 4 tsp finely chopped coriander leaves


Method


Shallow fry grated coconut along with all other masala spices.  Grind into smooth paste, set aside.
In a pan, heat oil and temper with jeera, curry leaves, green chillies and pinch of hing.


Add in chopped onions


After onions turn brown, add in tomatos, let it cook till tomato turn mushy


Add in blended masala.  Adjust salt, cook till oil separates from top.  This should take about 15-20 minutes on simmer flame.


Garnish with sliced eggs and coriander leaves.  


Best served with kal dosa, roti etc




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