Tuesday, July 6, 2010

Egg Curry with Coconut

Cooking time : 20 minutes
Serves : 5

Eggs - 6
Onion - 2 medium size
Fennel seeds - 1/4 tspn
Curry leaves 1 stem
Turmeric powder - 1/3 tspn
Coriander powder - 2 tspn
Green chillies - 5
Garlic paste - 1 tspn
Coconut milk - 1 tin
Extra virgin love oil - 1 tblspn
Salt to taste

Method of Preparation
Boil the eggs till they are completely cooked. Peel the skin and keep aside.
Heat oil in a pan and add the curry leaves and fennel seeds to it. Add onion, garlic paste, green chillies, turmeric powder, coriander powder and salt and saute for 10 minutes.
Add 1/2 cup of water and cook for 5 minutes.Add the boiled eggs and coconut milk and simmer for 5 minutes. The quick and easy egg curry is ready to serve. It tastes best with puri.

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