How it works
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EGG KORMA |
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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.
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If you have extra guests and are looking for
a tasty dish, this is it!
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| List of ingredients: |
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| 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 |
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| 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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