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This is just my variation of egg curry when I want to make it in a hurry. My mom makes it in a elaborate way of grinding the coconut masala n all, but I have used canned coconut milk to speed up the process. The taste is a whole lot different between both the varieties. I will write about aayi's version some other time.
Boiled Eggs- 8 nos.
Onions - 1 big sliced
Tomato - 1 medium chopped
Tamarind pulp - abt 1/2 tsp
Methi seeds - 1/4 tsp
Jeera - 1/4 tsp
Saunf - 1/4 tsp
Green chillies cut - 1
Chilli powder - 3/4 tsp ( increase according to your spice level )
Ginger grated - 2 tsp
Haldi - 1/4 tsp
Garam masala powder - 1/2 tsp
Coconut milk - 1/2 can ( abt 7 fl oz )
Cilantro - to garnish
Curry leaves - 4
salt - to taste
- Heat little oil in a pan, add the methi seeds, jeera and saunf. Then, add the green chillies, the ginger and curry leaves and the onions and fry till onions turn translucent.
- Then add the tomatoes, fry well and add the tamarind pulp, haldi n chilli powder and salt.
- Make slight incisions in the eggs with the knife and add them to the pan and toss slightly to coat with the masala.
- Then add the coconut milk and the garam masala, mix well. This consistency is good enough, but if you want the gravy to be more thin, then add very little water and cook till done. Garnish with cilantro and serve with rice or rotis.
I made rotis with Dill leaves to go with this egg curry.
This is how I made them
Dill leaves ( de-stemmed and washed )- 1 cup
Wheat flour - 2 cups
Ajwain ( Carom Seeds ) - 1 tsp
Salt - a pinch
Oil - a few drops
- First chop the leaves a little and boil. I just microwaved them with little water for about 3 mins.
- To these leaves, add salt, ajwain, oil and wheat flour and make a dough by adding required amount of water.Keep it aside covered for about 30 mins.
- Then, make rotis and fry by applying oil on both sides.
P.S : You can add chilli powder and leftover dal also while making the dough. Today, I dint add.
Nov 29, 2007
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