E - Egg Kurma Andhra Style

Egg Kurma is a rich gravy dish that is made with coconut and cashew paste. The egg is slit so it absorbs the gravy a little and adds a nice taste.

The dish goes well with rice or roti. It's easy to make so a good one for lunch boxes as well. 

I have used the same gravy and substituted the eggs with soya chunks ones and it turned out well. 

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 2

Ingredients:

Eggs : 2 boiled 

Onion : 1 large chopped 

Tomato: 1 large chopped 

Green chilies: 2

Ginger garlic paste: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Red chili powder: 1 teaspoon 

Garam masala: 1/2 teaspoon 

Coconut : 2 teaspoons

Cashews : 1 tablespoon 

Salt to taste 

Cilantro/Coriander leaves: To garnish 

For Tempering:

Cloves : 4

Elachi/Green cardamom: 4

Cinnamon: 1" stick 

Bay leaf: 1

Method:

Soak cashews for 10 minutes and make a paste of cashews and coconut.

Heat oil in a pan and add the ingredients listed and fry for 1 minute. Add onions, turmeric and green chilies, sauté till they turn translucent. Add ginger garlic paste and fry for 30 seconds.

Add tomatoes and cook for 2 minutes. Make small slits to the boiled eggs and add them to the pan. Fry for 2 minutes. Add chili powder, salt, cashew coconut paste, 1 1/2 cups of water and cook for 3 minutes. 

Add garam masala and turn off the stove. Garnish with cilantro.

Serve hot with rice or roti.

Day 5
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