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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from the 'Thursday' magazine. It was submitted by Rekha J.S. I'm posting it here in response to a request. I haven't personally tried it, so, I dont know how it tastes, but this is what the person who submitted this recipe has to say about it: Egg curry, prepared in this novel way, will certainly elevate your culinary skills. So give it a try and be the kitchen queen! Ingredients:
6 eggs |
1/2 small coconut |
1 tablespoon poppy seed |
10 cashews |
2 tablespoons ginger-garlic paste |
1 medium tomato |
1 1/2 teaspoons red chili powder |
3 teaspoons coriander powder |
1 teaspoon fennel seed (saunf) |
1 large onion |
3 -5 coriander leaves, chopped (to garnish) |
Directions:
1. Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
2. Heat oil in a skillet.
3. Add the chopped onion and saute.
4. Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
5. Add 1 big cup of water.
6. Cook on low flame for 5 minutes.
7. Break eggs into it.
8. Cover.
9. Allow to cook on low flame for 5 minutes.
10. Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
11. Garnish with corriander leaves and serve hot with hot rotis.
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