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Tuesday, February 23, 2016

Egg Curry






Egg curry is one of the most loved dish at my home. Egg curries always taste good whether it may be of Andhra style, Kerala Style, Punjabi or Bengali cuisine. But I like Mangalorean Style Egg curry a lot with the blend of coconut milk and various other spices. This egg curry goes well specially with the red parboiled rice. This can also be served along with dosa, roti’s, chapathi, Phulka etc.

Preparation Time : 20 min
Cooking Time       : 25 min
Serves                   : 4

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Eggs
अंडे
6
Onion
प्याज
1
Tomato
टमाटर
1
Coconut Milk
नारियल का दूध
1 Cup
Salt
नमक
To taste
To Grind into Paste :
Coriander Seeds
धनिया के बीज
2 tsp
Mustard Seeds
सरसों के बीज
½ tsp
Fenugreek Seeds
मेथी के बीज
8 numbers
Cumin Seeds
जीरा
¼ tsp
Dry red chillies
सूखी लाल मिर्च
5 to 6
Coconut Oil
नारियल का तेल
3 tsp
Onion roughly chopped
प्याज
1
Garlic Cloves
लहसुन
4
Grated Coconut
किसा हुआ नारियल
¾ Cup
Turmeric Powder
हल्दी पाउडर
½ tsp
Tamarind
इमली
Size of  a small gooseberry
For Seasoning :
Coconut Oil
नारियल का तेल
1 tbsp
Carom Seeds
अजवाइन
A pinch
Curry Leaves
करी पत्ते
2 Sprig
Cinnamon Sticks
दालचीनी
1 inch


Preparations:

1)Retain one egg and hard boil 5 eggs, peel off and keep aside. You can cut into half or use the whole egg pricking with fork few times.
2)Heat a pan and dry roast coriander seeds, mustard seeds, fenugreek seeds, cumin seeds and dry red chilli together in a low flame. You have to roast till you get a nice aroma of the spices.
3)Place the roasted spices in a plate. In the same pan add oil and fry roughly chopped onions till it softens.
4)Add Garlic cloves and sauté for few seconds. Add turmeric powder and grated coconut and sauté for two more minutes.




5)Remove onto plate and allow it to cool. Using a blender make a coarse powder of dry roasted spices to that add tamarind & onion coconut mixture and grind to a fine paste.




6)Heat a kadai and add oil for seasoning. Add carom seeds, cinnamon stick and curry leaves. Add sliced onion and sauté for few seconds.
7)Also add chopped tomatoes and sauté. Add Grounded masala and cook till its raw smell disappears.




8)Add remaining one beaten egg and mix well. This gives a nice flavour to the curry.





9)Add half cup of water as well as boiled eggs and salt and cook for two minutes.
10)Collect coconut milk in the beginning of preparation. Add it to the curry and further cook in a medium flame for 10 minutes.





11)Turn off the flame and serve hot egg curry along with rice or roti’s.