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Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:30
Number of servings: 4

Malbar Egg Kofta (big plate), Eggs 'bulls-eye' in tomato sauce, Egg Korma, eggs in tamarind sauce.
If you have extra guests and are looking for a tasty dish, this is it!

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Eggs 2    
2 Turmeric (Haldi powder) 1/8 teaspoon 0.50
3 Chili Powder (Red Chili Powder) 0.38 teaspoon 1.88
4 Coriander Leaves (dhaniya)   fistful  
5 Tomato Puree 1 tablespoon 15.63
6 Salt   to taste 0.25
7 Vegetable Oil 0.06 cup 17.19
8 Grated Fresh Coconut 0.19 cup 15.00
9 Coriander seeds 1/4 teaspoon 0.45
10 Cloves (Whole) 11/4    
11 Cinnamon Sticks (flat) 1/4 inch 0.64
12 Ginger Piece (1 inch in length) 1/4    
13 Garlic 1 cloves 3.00
14 Onions 1/4 large  

Cooking procedure:
Boil and shell eggs. Using a small fruit knife, make inch long slits, length-wise on the eggs. Make at the most 4 such slits. This enables the sauce to seep in slightly when they are cooked. However, take care that the slits do not cut into the yolk. Keep aside. Roughly chop onion.

Grind fresh coconut, coriander seeds, cloves, cinnamon, ginger, garlic and chopped onion to soft paste. Keep aside.

Heat oil in a skillet and fry the above paste on low heat until oil comes out. Now add boiled eggs, turmeric, chili powder, coriander leaves, tomato puree and salt to taste. Fry for 3 minutes and then add 1.5 cups of water, cover and cook on medium heat until gravy thickens.
Any additional information:
Serve hot.

Goes well with rice, roti or dosa.


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