Monday, November 11, 2013

Egg Curry


Vegetable oil – 2tbsp
Mustard seeds – ¼ tsp
Urad dal – ¼ tsp
Dry redchillies – 2nrs
Curry leaves – a few
Tamarind – 30g
Egg, boiled – 4nrs
Coconut, grated – ½
Poppy seeds – ½ tsp
Fennel seeds – ¼ tsp
Shallots – 60g
Tomato –  50g
Cinnamon – small piece
Cardamom – 2
Kalpasi – 2
Cloves – 1
Star anise – ½

Method of Preparation

1.Fry the shallots and tomato in oil. Once it has fried enough, keep aside.

2. Fine ground the grated coconut, poppy seeds, saunf, cinnamon, cardamom, kalpasi, cloves, star anise, fried shallots and tomato (without water).

3. Add the ground masala in the thin tamarind extraction; also add salt, chilli powder, turmeric powder and coriander powder in it.

4. Heat the tamarind mixture till the flavour emanates. Add the boiled egg, once it attains the curry stage.

5. Prepare seasonings out of mustard seeds, urad dal, curry leaves and dry red chillies. Put the seasonings over the Egg Curry and serve.

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