Egg Kurma

Most of us will like to have egg with our favourite foods. This egg kurma gives you a nice aroma of masalas which makes you satisfied when you cook on medium flame. This recipe will suits only with chappathi or roti. Don't try this recipe with rice or anyother dishes like parathas. 










Ingredients:

Onion - 3 (chopped)
Coconut milk - 3 cup (appx 800 ml)
Boiled Egg - 4 (cut ito 8 pieces each)
Ginger garlic paste - 1 tbsp
Tomato - 1
chilli powder - 1 tbsp
Chicken masala - 1 1/2 tbsp
Coriander powder - 1 1/2 tbsp
Garam Masala powder - 1 tsp
Turmeric powder - 3/4 tsp
Mustard seeds - 1 tsp
Salt - to taste

Method:

Heat 4 tbsp oil in heavy bottomed vessel. Fry mustard seeds and onions. 

Once onion turns little brown, add ginger-garlic paste and fry for a minute. 

Add tomato and saute till it gets cooked.

Add coriander powder, red chilli powder, garam masala, turmeric powder and chicken masala powder and saute for 2 minutes. 

Then add coconut milk and salt and allow to boil for around 20 minutes till it gets reduced to 2/3 of total quatity.

Reduce the flame to medium-low and add eggs to it. Cook till the gravy becomes thicker (quantity gets reduced to half). It takes approximately 15 minutes. 

Note:

• Even Mutton Masala can also been used instead of chicken masala.

• Suits only with chappathi or roti.

• Prepare this gravy before 2 - 3 hours of serving for even better taste.

• You will get the colour when it starts to get cool.