Egg Kurma

Tried and tasted by Nivedita

Hi All,

This one is a very easy and quick gravy which goes well with rice, chapati, any kind of bread or Indian bread.

I learnt this one from my aunt when I was in 9th standard. Whenever I made this, somehow I forgot to click the photo, so it is delayed in posting.

Last night I made it and was perfect for my cold!!

Eggs - 4

Oil - 1 tbsp

Onion - 1 small, peeled and sliced 

Salt to taste

Red Chilly powder - 1 tbsp 

Coriander powder - 1 tsp

Turmeric powder - a pinch

Lime juice - 1 tsp

Fresh Coriander - to garnish

For Masala

Oil - 1 tsp

Onion - big, chopped

Garlic - 3 to 4 cloves

Ginger - 1/2 "

Fresh coconut - 2 tbsp

Clove -2

Cardamom - 1

Cinnamon - 1/2"

Tamarind - 1 tsp 

OR

Tomato - 1 big

Roast all the ingredients and grind into fine paste.

Heat oil in a shallow and wide kadai. When hot, add sliced onion and fry it till brown. Now add ready paste. Fry for a minute. Now add Salt, Red chilly powder, Coriander powder and  Turmeric powder. Fry till you get nice aroma. Add 2 cups of water and bring it to boil.

Take first egg and break carefully into a bowl taking care keeping the egg yolk intact. Slowly transfer it into the boiling gravy. Repeat with other three eggs. You can break the egg directly into the vessel but only because if the egg is spoiled, you have to throw the ready gravy into the dustbin.

The eggs should be covered. If you feel the water is less, add some more water.Do not try to mix it with spoon. Otherwise the eggs will break into pieces. Cover and cook it for two minutes. Remove the lid and turn the eggs. Adjust the seasoning. Again cover it and cook for few more minutes.

Add lime juice. Mix it carefully. Garnish with Fresh coriander. 

Serves for two!! If you share it!!

Keep Smiling,