Egg curry
is one of the most loved dish at my home. Egg curries always taste good whether
it may be of Andhra style, Kerala Style, Punjabi or Bengali cuisine. But I like
Mangalorean Style Egg curry a lot with the blend of coconut milk and various other
spices. This egg curry goes well specially with the red parboiled rice. This
can also be served along with dosa, roti’s, chapathi, Phulka etc.
Preparation Time : 20 min
Cooking Time : 25 min
Serves : 4
Ingredients:
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English Name For Ingredients
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Hindi Names For Ingredients
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Quantity
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Eggs
|
अंडे
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6
|
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Onion
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प्याज
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1
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Tomato
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टमाटर
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1
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Coconut Milk
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नारियल का दूध
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1 Cup
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Salt
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नमक
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To taste
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To Grind into Paste :
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Coriander Seeds
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धनिया के बीज
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2 tsp
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Mustard Seeds
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सरसों के बीज
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½ tsp
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Fenugreek Seeds
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मेथी के बीज
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8 numbers
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Cumin Seeds
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जीरा
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¼ tsp
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Dry red chillies
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सूखी लाल मिर्च
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5 to 6
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Coconut Oil
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नारियल का तेल
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3 tsp
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Onion roughly chopped
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प्याज
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1
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Garlic Cloves
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लहसुन
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4
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Grated Coconut
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किसा हुआ नारियल
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¾ Cup
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Turmeric Powder
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हल्दी पाउडर
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½ tsp
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Tamarind
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इमली
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Size of a
small gooseberry
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For Seasoning :
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Coconut Oil
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नारियल का तेल
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1 tbsp
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Carom Seeds
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अजवाइन
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A pinch
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Curry Leaves
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करी पत्ते
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2 Sprig
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Cinnamon Sticks
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दालचीनी
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1 inch
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Preparations:
1)Retain one
egg and hard boil 5 eggs, peel off and keep aside. You can cut into half or use
the whole egg pricking with fork few times.
2)Heat a pan
and dry roast coriander seeds, mustard seeds, fenugreek seeds, cumin seeds and
dry red chilli together in a low flame. You have to roast till you get a nice
aroma of the spices.
3)Place the
roasted spices in a plate. In the same pan add oil and fry roughly chopped
onions till it softens.
4)Add Garlic
cloves and sauté for few seconds. Add turmeric powder and grated coconut and
sauté for two more minutes.
5)Remove onto
plate and allow it to cool. Using a blender make a coarse powder of dry roasted
spices to that add tamarind & onion coconut mixture and grind to a fine
paste.
6)Heat a
kadai and add oil for seasoning. Add carom seeds, cinnamon stick and curry
leaves. Add sliced onion and sauté for few seconds.
7)Also add
chopped tomatoes and sauté. Add Grounded masala and cook till its raw smell
disappears.
8)Add remaining one beaten egg and mix well. This gives a nice flavour to the curry.
9)Add half
cup of water as well as boiled eggs and salt and cook for two minutes.
10)Collect
coconut milk in the beginning of preparation. Add it to the curry and further
cook in a medium flame for 10 minutes.
11)Turn off
the flame and serve hot egg curry along with rice or roti’s.
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