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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Friday, May 24, 2013

Kerala Egg Curry




Ingredients

  • Eggs - 4, hard boiled, peeled
  • Onion - 1, finely sliced (large)
  • Green chilies - 2, slit lengthwise
  • Ginger - 1", finely minced
  • Curry leaves - 1 sprig
  • Tomato - 1, finely chopped
  • Garam masala powder - 1/4 tsp
  • Garam masala whole (clove - 3, cardamom -3, tiny cinnamon stick, bay leaf)
  • Coriander powder - 1/2 tsp (optional)
  • Coconut milk - 1 1/2 cups, thin
  • Thick coconut milk - 3/4 to 1 cup
  • Black Pepper powder - 1/2 tsp (crushed)
  • Mustard seeds - 1/2 tsp
  • Red Chilies - 1, tear and de-seed
  • Coconut oil - 1 1/2 tbsps (or any oil)

 Method


  1. Heat oil in a heavy bottomed vessel, add the mustard seeds and allow them to splutter. Add the red chilies and  the whole spices and saute for few seconds.
  2. Add sliced onions, few curry leaves, minced ginger and green chilies and saute for 5 minutes.
  3. Add the tomatoes and saute for 4 mts.
  4. Add salt to taste and thin coconut milk and cook on low to medium flame for 7- 8 minutes. Stir once in a while.
  5. Add the eggs and cook for 2 mts. Add garam masala powder, crushed pepper and the remaining curry leaves.
  6. Add the thick coconut milk and cook on low flame for a minute and turn off heat. Serve with rice, appam, puttu, idiyappam or rotis.

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