Egg Kuruma

Hard boil egg with a pinch of salt and remove the skin Chop onion and tomatoes.

Add a tsp of oil in a kadai and sauté coconut, aniseed, cinnamon, clove, cardamom, green chillies, roasted Bengal gram, ginger, garlic and mint leaves thoroughly.

Prepare a paste with sautéed ingredients.

Again add oil to the kadai, heat and sauté curry leaves, chopped onion and tomato pieces with a little salt.

Add the masala, required salt and water.

When it is boiling vigorously add the eggs slitting on its both ends.

Leave it for few more minutes to boil and serve garnishing with coriander leaves.

This kuruma is an excellent side dish for chapatti.