Spicy Egg Korma / Muttai Kurma

Spicy Egg Korma

Ingredients

Eggs- 6

Onion large- 2 nos

Tomato large- 2 nos

Ginger and Garlic paste- 2 tsp

Red chilli powder- 1 and 1/2 tsp

Turmeric powder- 1/4 tsp

Garam Masala powder- 2 tsp

Coriander powder- 2 tsp

Cumin powder- 1 tsp

Oil- 4 tbsp

Water required

Salt required 

Coriander leaves and curry leaves to garnish

To grind into paste

Coconut freshly grated-1/4 cup

Roasted Kuskus/ Poppy seeds- 1 tbsp

Cashew nuts- 6

Green Chilli- 1 no

For tempering

Cinnamon- 1" stick

Cloves- 4 nos

Cardamom- 2 nos

Fennel seeds/ Sombu- 1/2 tsp

Egg Kurma

Method

Hard boil, shelled the eggs and set aside.

Mince the onions and tomatoes separately.

Grind the ingredients given in the "to grind paste" to smooth paste adding little water.

Heat oil in a pan when oil is hot add tempering ingredients and fry until aroma rises. Now add minced onion and curry leaves, saute until onion turns transparent. Add ginger and garlic paste to onion and fry till raw smell leaves. Add red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder and salt, saute for few seconds. Next add chopped tomatoes and fry till tomatoes are mashed. Add ground paste, boiled eggs and required water to the pan, mix well and bring gravy to boil. Cover pan with lid and cook gravy on medium heat for 5 mins until gravy slightly thickens. Garnish with chopped coriander leaves and serve hot with Idli, Dosa, Parotta or Chapati.

Muttai Kuruma