Egg Kurma (Step By Step Photos)

Boil 4 eggs and remove the shell and make it small cuts lengthwise for the masala to get in and keep it aside

Add water and Grind coconut, chilli, ginger and + spoon Fennel seeds. Grind into fine paste.

Grind one tomato separately and collect the puree in a cup

Chop one onion, tomato, curry leaves and coriander.

Heat oil in kadai and fry cinnamon and + ts of fennel seeds.

Add onion, tomato, curry leaves and coriander and fry till the onion color changes. Then add the tomato puree and sautT.

Add chilly powder, coriander powder, turmeric powder and salt

Add little water and let it boil. The raw smell of the chilli should go and the masala smell should be felt.

Now add the grounded mixture of the coconut and boil

Let it boil nicely for about 5 minutes.

Finally add the eggs and remove the curry from flames and leave it for a 2 minutes. Serve hot