| 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. | ||
| | | ||
| | Serve hot with Chappatis, Puris or Dosas. | ||
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