Monday, August 29, 2011

Egg Curry/ Muttai Kulambu

4 Eggs
1 Onion (Chopped)
2 Tomatoes (Quartered)
3 Green Chillies (Slit)
3 Strands of Curry leaves
1/2 tsp Fennel seeds
1 Cinnamon Stick
1 Star Anise
2 Cloves
1 Bay leaves
1/2 Chicken Seasoning cube
1 tbsp Chicken masala
1/2 tsp Coriander powder
1/2 tsp Kashmiri chilli powder
3 tbsp Oil
Salt to taste
Few stalks of coriander leaves

For Grinding:
-Onion Puree: 2 Onion, 4 cloves garlic, 1 small piece ginger
-Tomato puree: 1 tomato

  • Grind the ingredients for onion and tomato puree into fine pastes. Keep aside.
  • Heat oil in a wok. Add the whole garam masala (Cinnamon stick, star anise, cloves and bay leaves) and the fennel seeds.
  • Add the onion puree and fry till the raw smell goes off.
  • Then add the chopped onion, green chillies and curry leaves and fry for 2-3 mins.
  • Then add seasoning cube, chicken masala, chilli and coriander powders. Fry for few mins. Now add the chopped tomatoes and tomato puree.
  • Stir well to combine everything and add salt and 1/2 cup water. Cook under low flame till the oil separates.
  • Then add the eggs straight to the gravy one by one. Cover the wok and cook till the eggs are completely cooked and oil comes to the surface.
  • Serve the egg curry garnished with some chopped coriander leaves.

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