Egg Kurma

Difficulty Level 3 (grinding required)

5-6 boiled eggs with small slits cut in them

2 onions, finely chopped

1 tsp ginger garlic paste

1 large tomato, diced

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp coriander powder

salt to taste

few curry leaves (optional)

8-10 fresh mint leaves (optional)

2 tbsps oil

chopped coriander leaves for garnish (optional)

Dry roast and grind to a paste:

3/4 tsp cumin seeds

1 tsp poppy seeds

1 inch cinnamon

1 cardamom

2 cloves

4-5 tbsp grated coconut

5-6 cashew nuts

1.    Heat oil, add chopped onions and fry till golden.

2.    Add ginger garlic paste and mint leaves and saute for 3 minutes.

3.    Add curry leaves, red chilli powder, turmeric powder, coriander powder and salt and combine.

4.    Add the chopped tomatoes and fry for 4-5 minutes.

5.    Add the ground paste and cook for 7-8 minutes, stir often so that it does not stick to the bottom.

6.    Add the boiled eggs and stir.

7.    Cook without lid for 3-4 mts.

8.    Add 2 cups of water and cook with lid on and simmer until the gravy thickens.

9.    Garnish with chopped coriander leaves. Turn off heat.

10. Serve with pulao, biryani, coconut rice or rotis