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
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
Cloves : 4
Elachi/Green cardamom: 4
Cinnamon: 1" stick
Bay leaf: 1
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.
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