Egg Kurma

Egg Kurma

Ingredients
6 Hard boiled eggs
2 tbsp Oil
1/2 tsp Turmeric powder
1 1/2 tsp Red chili powder
3 Tomatoes (finely chopped)
3 Onions (finely chopped)
1/2 inch per/piece Grated ginger
3 cloves Garlic
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 cup Grated coconut
2 tsp Coriander powder
1 stick Cinnamon
1 tbsp Lime juice
Salt to taste
A bunch of chopped cilantro (coriander) leaves
 

1. Mix the grind Chili powder, garlic, turmeric powder, ginger, cumin seeds and coriander with some water and make to a paste. On the hand, make coconut milk with grind coconut and 2 cups of water.
2. Heat up a pan with oil, fry fenugreek seeds, cinnamon and onions. When onions become translucent add ginger-garlic paste and fry for a while, and then add tomatoes and salt and sauté for few minutes. Pour in 2 cups of water and cook for 20 minutes, then follow by coconut milk and simmer.
3. When almost done add lime juice and break hard boiled eggs into the gravy. Garnish with coriander leaves (chopped) and serve hot.