November 12, 2009

Egg Curry

Ingrediants:

5 eggs hard boiled, chopped into cubes
3 tsp coriander powder
1tsp jeera powder
1 tsp saunf powder
2 tsp chilli powder
1 tsp ginger garlic paste
1/2 tsp methi seeds
1/2 tsp saunf
small piece of cinnamon stick
3 onions, paste
2 tomatoes, paste
1 cup coconut milk
1 tsp lemon juice
chopped coriander for garnishing
salt to taste

Method:
Boil eggs and chop into cubes.
Prepare spice paste using coriander powder, saunf powder, chilli powder, jeera powder, ginger garlic paste with water.
Heat oil in kadai and add methi, saunf and cinnamon. Then add onion paste, cook until golden brown.
Add spice paste and little water, cook for 5 mins.
Then add tomato paste, stir in for 3 mins and pour somemore water. Let it boil for 15 mins.
Add coconut milk and cook for 1 min.
Then add lemon juice and chopped eggs....Garnish with coriander leaves or pudina leaves.
Serve hot with rice.....
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