Mangalorean Egg Curry

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Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

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Ingredients

  • 6 – Boiled Eggs
  • 1 – Onion (chopped)
  • 1 – Tomato(chopped)
  • 1/2 cup – Thick coconut milk
  • 2 cups – Water

For the Masala

 

  • 1/2 cup – Coconut
  • 1 – Onion (chopped)
  • 5 – Kitchen Treasures whole Red Chilli
  • 1 pinch – Carom seeds
  • 2 tsp – Kitchen Treasures Coriander Powder
  • A pinch – Methi seeds
  • 1/4 tsp – Kitchen Treasures Cumin seeds
  • Salt to taste

For Seasoning

 

  • 1 – Onion (chopped)
  • 2 tsp – Oil

Preparation

Step1

Dry roast the red chillies, carom seeds, coriander seeds, methi seeds and cumin seeds, and set aside.

 

Step2

In another pan, roast the coconut and onions in some oil with a little bit of salt, until they turn brown, and set aside.

 

Step3

Grind the dry-roasted ingredients coarsely. Add the roasted onions and coconut, add a little water, and grind to a smooth paste.

 

Step4

Heat some oil in a pan. Add the onions and sauté till they turn brown.

 

Step5

Add the paste and the tomatoes, and mix till the raw smell vanishes. Add salt to taste.

 

Step6

Add 2 cups of water and bring to a boil. Add the boiled eggs and simmer for twenty minutes.

 

Step7

Add thick coconut milk, simmer for a minute and switch off the flame. Garnish with curry leaves and serve hot.

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