Egg Curry
Ingredients:
Eggs (4-6, or more depending on preference)
Coconut (3 handfuls, grated)
Poppy seeds (Kaskas) – 1 teaspoon
Cashews (5)
Green chilies (2)
Ginger (small piece)
Garlic (small piece)
Curry leaves
Onions (2 medium-sized, finely chopped)
Tomatoes (2 medium-sized)
Mustard seeds
Coriander leaves (for garnish)
Oil (for cooking)
Salt to taste
Spices:
Turmeric powder: 1/2 teaspoon (for frying eggs) [00:50] + 1/2 teaspoon (for curry)
Kashmiri chili powder: 1/2 teaspoon (for frying eggs) [00:51] + 1 tablespoon (for curry)
Chili powder (spicy): 1 teaspoon
Pepper powder: 1/2 teaspoon
Garam masala: 1/2 teaspoon
Preparation
Score the boiled eggs lightly .In a pan, add a little turmeric powder, Kashmiri chili powder, and salt. Mix well .Add the scored eggs and fry them for 1-2 minutes until lightly browned. Set aside .Soak poppy seeds and cashews in water beforehand .Grind grated coconut, soaked poppy seeds, and cashews into a smooth paste .In the same pan, add a little more oil and mustard seeds. Let them splutter Add green chilies, ginger, and garlic. Sauté Add curry leaves and chopped onions. Sauté until the onions are translucent [01:57]. Add a pinch of salt to help them cook faster .Once onions are well-sautéed, add turmeric powder, Kashmiri chili powder, spicy chili powder, pepper powder, and garam masala .Mix well and cook until the raw smell of the spices disappears .Add chopped tomatoes and cook until soft .Pour in the ground coconut paste [03:08]. Mix thoroughly.Add hot water to achieve the desired gravy consistency . The cashews will make the curry thick .Check for salt and adjust as needed .Once the gravy starts to boil, add the fried eggs .Garnish with coriander leaves and curry leaves if available.Let it simmer for a bit until the flavors meld .Turn off the heat. The curry will continue to cook slightly due to the hot pan.
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