Muttai kurma ( Egg kurma)
This is one of my simple egg curry that i prepare for my weekday dinner! This can be done very quickly, especially when one is tired & in no mood to cook an elaborate meal!This recipe goes very well with both rice & rotis.
Eggs - 3 ,boiled, onion - 1, chopped, tomato - 1, chopped,coriander leaves - 1 handful, mint leaves - 3 sprigs, cumin seeds - 1/2 tsp, sa unf - 1/2 tsp, salt to taste,bay leaf - 1, cardamom - 2, thick coconut milk - 1/2 cup.
Blend to a smooth paste one inch piece ginger, 3 cloves garlic, handful of coriander leaves, 8 mint leaves ( sautéd in a tsp of oil), 1 1/2 tsp chilli pwd, 2 tbsp grated coconut, 5 cashewnuts, 1 tsp( heaped) roasted gram( pottukadalai), cinnamon pw d - 1/2 tsp, clove pwd - 1/4 tsp, cardamom pwd - a pinch, turmeric pwd - 1/4 tsp.
Heat oil in a vessel & season with cumin, saunf, bay leaf & cardamoms. Add the onions & sauté till the onions are golden. Add the spice paste, coria nder ,mint &tomatoes & fry till the oil floats on top. Pour in the thick coconut milk & stir fry for a few seconds. Now add 2 cups of water , salt& boil on medium heat till the gravy has thickened to the desired consistency. When done, switch off the heat & gently lower in the egg halves ,spoon the gravy over them, cover & allow to rest for 10 mins befor serving. Serve with rice or rotis.
Another view of the egg kurma!
Normally i serve this with chappatis,but today i was feeling so lazy to roll out the rotis that i just served it with some steamed rice & cucumber raitha!
Very light & simple dinner!;)