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Egg Kurma

  • 4servings

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

VitaminsA, B3, H, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Onion, medium-sized, 1.

  2. Tomato, 1.

  3. Ginger-garlic paste, 1 teaspoon.

  4. Cinnamon, 1 small stick.

  5. Fennel seeds, 1/2 teaspoon.

  6. Bay leaf, 1.

  7. Eggs, 4.

  8. 1 cup (or) fresh coconut ground with khus-khus into a smooth paste,

  9. 1 cup.

  10. Chili powder, 2 teaspoons.

  11. Coriander powder, 1 teaspoon.

  12. Turmeric powder, 1 teaspoon.

  13. Salt, as per taste.

  14. Curry leaves and cilantro for seasoning.

Instructions Jump to Ingredients ↑

  1. Chop the onion and tomato and keep aside.

  2. Heat a pan with some oil.

  3. When the oil is hot enough, add the fennel seeds, cinnamon stick, and bay leaf and fry them for 1 minute.

  4. Add the chopped onion and tomato and sauté for few minutes.

  5. Then add ginger-garlic paste and sauté for a minute until everything is well blended.

  6. Add the chili powder, coriander powder, turmeric powder and fry for a minute until the raw smell of the spices goes.

  7. Add 1 cup of coconut milk with ½ cup of water with salt and cook over a medium flame for 10 minutes.

  8. When the kurma starts to thicken break 4 eggs into the kurma.

  9. The eggs should not be mixed with the kurma.

  10. They should be left whole. Cook them closed for 5-8 minutes.

  11. When the eggs are cooked, they start to float on the top.

  12. Serve hot with idlis or dosas.

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