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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Eggs - 4 nos
- Grated Coconut - ½ cup
- Green chillies - 4 -
- Black cumin seeds(Shah jeera) - ½ tsp
- Onions(medium) - 2 nos
- Tomatoes(large) - 2 nos
- Ginger(A small piece) -
- Garlic pods - 2 nos
- Turmeric powder - ¼ tsp
- Coriander powder - ¼ tsp
- Cumin powder(Jeerakam) - ¼ tsp
- Kashmiri chilli powder - ½ tsp
- Garam masala powder - ½ tsp
- Coriander leaves(A handful) -
- Curry leaves(A few) -
- Mustard seeds - 1 tsp
- Salt(As reqd) -
- Oil(As reqd) -
Ingredients
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Instructions
- Boil eggs, shell, make slashes all around and keep aside.
- Grind grated coconut and shah jeera till smooth, and keep aside.
- Chop onions, tomatoes, ginger and garlic and slit green chillies.
- Heat oil in a pan. Fry the onions till transparent.
- Then, add the tomatoes and fry till pulpy.
- Add turmeric, coriander, jeera and chilli powders and sautT for a while.
- Then add the ground ingredients and fry till the raw smell goes.
- Slip in the boiled eggs and simmer till gravy is thick.
- Sprinkle garam masala and mix gently, till flavours are well blended.
- Remove egg korma from fire. Season egg korma with curry leaves and mustard seeds.
- Garnish egg korma with chopped coriander leaves.
- :-Serve egg korma hot with rice or chappathis.
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