Egg Korma | |||
Ingredients: | |||
Eggs | 5 | ||
Onions | 3 | ||
Tomatoes | 2 | ||
Ginger paste | 1/2 tsp. | ||
Garlic paste | 1/2 tsp. | ||
Green chillies | 2 | ||
Cinnamon | | 1 stick | |
Cloves | | 2 | |
Cardamom | | 3 | |
Red chilli powder | | 1 tsp. | |
Turmeric Powder | | 1/4 tsp. | |
Coriander Powder | | 1 tsp. | |
Grated coconut | | 1 cup | |
Aniseed | | 1 tsp. | |
Refined oil | 2 tbsp. | ||
Salt to taste | | ||
Coriander leaves | chopped | ||
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Method: | |||
1. | Heat oil in a saucepan. Add cinammon, cloves, cardamom and allow it to splutter. | ||
2. | Add finely chopped onions and fry little. | ||
3. | Add tomatoes. Fry a little. Add Ginger paste and Garlic paste. Fry some more. | ||
4. | Add green chillies, red chilli powder, coriander powder, turmeric powder and salt. Mix well. | ||
5. | Grind grated coconut and aniseed. Add this paste to the fried mixture. Now add some water to make gravy and pressure cook for about 5 minutes. | ||
6. | Bring gravy to boil and add raw eggs one by one. Note that the eggs should be added in different parts of the vessel to prevent a large clump. | ||
7. | Cook on low flame till eggs are cooked well. Egg korma is ready. Bring it to boil and then transfer it to the serving bowl. Decorate with Coriander leaves. | ||
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| Serve hot with Chappatis, Puris or Dosas. |
Tuesday, October 20, 2009
Egg Korma
Posted by Adsystems Graphic Design Studio at 1:42 PM
Labels: cardamon, cloves, egg, egg corma, garlic patse, Ginger Paste, green chillies, onions, red chilli powder, tomatos
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