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Ingredients:
Oil - 5 tbsp
Cinnamon - 1 stick
Cloves - 2 nos
Cardamom - 3 nos
Onions – 3 nos
Tomatoes - 2 nos
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Green chillies - 2 nos
Red chilli powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Grated coconut - 1 cup
Aniseed - 1 tsp
Salt to taste
Egg Boiled – 5 nos
Coriander leaves chopped |
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METHOD
- Heat oil in a pan. Add cinammon, cloves, cardamom and allow it to splutter.
- Add finely chopped onions and fry little.
- Add tomatoes. Fry a little. Add Ginger paste and Garlic paste. Fry some more.
- Add green chillies, red chilli powder, coriander powder, turmeric powder and salt. Mix well.
- Grind grated coconut and aniseed. Add this paste to the fried mixture. Now add some water to make gravy and cook for about 5 minutes.
- Bring gravy to boil and add eggs one by one. Note that the eggs should be added in different parts of the vessel to prevent a large clump.
- Cook on low flame till eggs are cooked well. Egg korma is ready. Bring it to boil and then transfer it to the serving bowl. Decorate with Coriander leaves.
- Serve hot with Chappati, Parota, Puris or Dosas.
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