Kuch Khaas Hai...

Prep: 15 mts Cooking: 30 mts
Serves 4-5 persons
Cuisine: South Indian



An inviting egg curry that is loved by all at home. There are numerous versions of egg korma floating round the internet. But today’s recipe is bookmark-worthy. The combination of heady spices, fresh mint and coconut sauteed along with the onion-tomato base gives the egg kurma its unique flavor that is hearty and comforting. Makes a great side with biryani or flavored rice.

Ingredients:

5-6 boiled eggs
2 onions, finely chopped or sliced
1 tsp ginger garlic paste
1 large tomato, chopped
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 tsp coriander pwd
salt to taste
few curry leaves
8-10 fresh mint leaves
2 tbsps oil
chopped coriander leaves for garnish
Dry roast for 2 mts and grind to a paste:
3/4 tsp saunf
1 tsp khus khus
1″ cinnamon
1 cardamom
2 cloves
4-5 tbsp grated fresh coconut
5-6 cashew nuts

1. Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.

2. Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel.

3. Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.

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

Posted in Receipes