Tuesday, May 13, 2014

EGG KURMA


EGG KURMA


INGREDIENTS:
EGG- 3 
ONION(BIG)-2
TOMATO-1
GINGER GARLIC PASTE - 1 SPOON
GREEN CHILLIES-2
COCONUT MILK- 1 CUP
FENNEL SEEDS-1/2 SPOON
OIL-2 TBSP
CURRY LEAVES
CHILLI POWDER-3/4 SPOON
TURMERIC POWDER-1/2 SPOON
CORIANDER POWDER-1 SPOON
GARAM MASALA POWDER-1/2 SPOON
PEPPER JEERA POWDER(DRY ROASTED AND GROUND)-1/2 SPOON
CORIANDER LEAVES
SALT

METHOD:
1.ADD OIL IN A KADAI AND ADD FENNEL SEEDS,GREEN CHILLIES AND CURRY LEAVES.
2.AFTER IT SPLUTTERS, ADD GINGER GARLIC PASTE & ONIONS WHICH IS CUT INTO SMALL CUBES.
3.SAUTE FOR 2 TO 3 MINS.THEN ADD CUT TOMATOES.
4.WHEN ALL THESE TURNS INTO PASTE ADD ALL THE POWDERS AND SALT EXCEPT PEPPER JEERA POWDER.
5.STIR FOR A WHILE TILL THE OIL COMES OUT SLIGHTLY.
6.NOW POUR IN THE COCONUT MILK AND LITTLE WATER AND LET IT BOIL.
7.SIMMER THE STOVE AND BREAK THE EGGS AND POUR DIRECTLY INTO THE GRAVY ONE BY ONE ON 3 SIDES.
8.CLOSE THE KADAI WITH A LID AND LET IT COOK FOR 3 TO 4 MINS WITHOUT DISTURBING AS THE YOLK WILL BREAK IF U STIR.
9.AFTER 4 MINS TURN THE EGGS AND LEAVE IT FOR SOME MORE TIME.
10.AFTER IT IS DONE,SPRINKLE SOME PEPPER JEERA POWDER AND SOME CORIANDER LEAVES.
11.EGG KURMA IS DONE.

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