CHETTINAD EGG KURMA

Cooking time: 45mins

INGREDIENTS

• Eggs - 2
• Cinnamon -1
• Cloves - 2
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Black pepper - 1 and a half tsp
• Ginger - 1 tsp
• Garlic - 1 tsp
• Cashew - 1 tsp
• Roasted Bengal gram - 1 tsp
• Poppy seeds - 1/2 tsp
• Small onion - 1 cup
• Green chilli - 2
• Curry leaves
• Tomato puree - 3/4 cup
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Water
• Salt
• Oil - 4 tsp
• Coriander leaves

PREPARATION

Grinding paste:

• In a pan add black pepper, fennel seeds, cumin seeds, ginger , garlic, cinnamon, cloves, cashew, roasted Bengal gram, poppy seeds and coconut.
• Fry everything without oil and grind into fine paste by adding water.

Gravy:

• In a pan add oil , black pepper, onion, green chilli and curry leaves. cook until onion gets golden brown.
• Then add tomato puree, turmeric powder, chilli powder and coriander powder.
• Once the oil separates from gravy add the ground paste, salt and 1 cup water.
• Close and cook for 10 mins.
• Boil the eggs and cut into two pieces.
• Add the eggs in the gravy and garnish with coriander leaves.