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Saturday, 15 September 2007

Egg Korma


Boiled Egg 4
Small onions or Shallots 4 to 6
Big Tomato 1
Ginger n garlic paste 1 Teaspoon
Coconut milk 1 Cup
Chili powder 1 Teaspoon
Dhania powder 1 Teaspoon
Jeera powder 1/2 Teaspoon
Tamarind Pulp 3 Tablespoon
Fennel Seeds (Sombu) 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Coriander leaves to garnish

  • Add oil to kadai and add fennel seeds.
  • Add onions and ginger n garlic paste fry for 3 minutes.
  • When onions turn golden brown colour add tomato, all the masala powders and salt saute for 3 minutes.
  • Add little water and tamarind pulp then close the kadai and cook for 4 minutes.
  • Open the kadai and add cononut milk and cool till raw smell goes.
  • Add the boiled egg and cook for 3 minutes.
  • Finally garnish with coriander leaves.
Egg korma is ready, Great with steaming white rice and appalam.

1 comment:

uno said...

hmmm yummy .. I really like this food looks so delicious .. .. I want to try it