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Monday, 18 April 2011

Boiled eggs( de-shelled)-6
Onion large( minced)-1
Tomato large( finely chopped)-1
Curry leaves-few
Coriander leaves-1/4cup
Mint leaves-1/4cup
Red chilli powder-1 1/2tsp
Coriander powder-1tbsp
Garam masala-1tsp
Salt to taste
Oil required

Masala to grind
Shredded coconut-1/4cup
Garlic cloves-6
Sombu/Fennel seeds-2tsp

For tempering
Cinnamon stick-2"

Heat oil in a pan, when hot add the tempering ingredients and fry till the aroma of whole spices rise. Add the onions, curry leaves and fry till onions turns brown, next add the ground masala paste and fry for few more mins. Now add the red chilli powder, coriander powder, garam masala and required salt and fry for few more mins. Add the tomatoes and cook till tomatoes are mashed. Add mint leaves, coriander leaves to the mixture and give stir. Add a cup of water to the mixture, cover pan with lid and allow the gravy to boil for 5 mins. Add the boiled eggs to the korma gravy and boil for another 3 mins. Serve hot with Parotta or Steamed rice.


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