INGREDIENTS
For Eggs:
* 2 tbsp Butter
* 6 eggs boiled and cut into half
* 1/2 tsp salt
* 1/2 tsp black pepper powder
For Green Peas:
* 1 3/4 cups shelled green peas boiled
* 1 tsp salt
* 1/4 tsp turmeric powder
For Curry:
* 8 tbsp oil
* 3 medium sized onion chopped
* 2" piece cinnamon
* 6 cloves
* 1 1/2 tsp salt
* 1 1/2 tsp red chilli powder
* 2 tsp cumin powder
* 1/2 tsp turmeric powder
* 3 medium tomatoes, blanched, peeled and pureed
* 4 tbsp thick curd, whisked till smooth
* 1 1/4 cups cocunut miln made from 150 gms(1/2 large) freshly grated cocunut
Ground to fine paste:
* 3" piece ginger
* 25 garlic cloves
* 4 green chilli
Garnish
* finely chopped ginger
* 1 onion sliced in rings
METHOD
1) Heat butter in a pan. Add eggs, salt and pepper. Stir for a few seconds and cover pan immediately. Open pan, stir for a few seconds. Cover pan immediately and cook till golden brown. remove eggs from the pan and set aside.
2) In the same pan add green peas, salt and turmeric. Stir fry for a few minutes and set aside.
3) Heat oil for curry in a pan. Add onions and fry till light brown.
4) Add ground paste and stir fry for a few minutes. Add cinnamon and cloves and stir fry for a few minutes longer.
5) Stir in salt, chilli powder, cumin and turmeric powder. Add tomato puree and curd. Mix well an dcook for a few minutes.
6) Pour in cocunut milk and cook on low heat for a few minute more stirring continuously.
7) Add eggs and green peas, mix gently making sure that the eggs do not break up. Cover pan and cook for a further 8-10 minutes on low heat.
8) Pour curry into a serving bowl and serve hot garmished with coriander leaves and onion rings.
For Eggs:
* 2 tbsp Butter
* 6 eggs boiled and cut into half
* 1/2 tsp salt
* 1/2 tsp black pepper powder
For Green Peas:
* 1 3/4 cups shelled green peas boiled
* 1 tsp salt
* 1/4 tsp turmeric powder
For Curry:
* 8 tbsp oil
* 3 medium sized onion chopped
* 2" piece cinnamon
* 6 cloves
* 1 1/2 tsp salt
* 1 1/2 tsp red chilli powder
* 2 tsp cumin powder
* 1/2 tsp turmeric powder
* 3 medium tomatoes, blanched, peeled and pureed
* 4 tbsp thick curd, whisked till smooth
* 1 1/4 cups cocunut miln made from 150 gms(1/2 large) freshly grated cocunut
Ground to fine paste:
* 3" piece ginger
* 25 garlic cloves
* 4 green chilli
Garnish
* finely chopped ginger
* 1 onion sliced in rings
METHOD
1) Heat butter in a pan. Add eggs, salt and pepper. Stir for a few seconds and cover pan immediately. Open pan, stir for a few seconds. Cover pan immediately and cook till golden brown. remove eggs from the pan and set aside.
2) In the same pan add green peas, salt and turmeric. Stir fry for a few minutes and set aside.
3) Heat oil for curry in a pan. Add onions and fry till light brown.
4) Add ground paste and stir fry for a few minutes. Add cinnamon and cloves and stir fry for a few minutes longer.
5) Stir in salt, chilli powder, cumin and turmeric powder. Add tomato puree and curd. Mix well an dcook for a few minutes.
6) Pour in cocunut milk and cook on low heat for a few minute more stirring continuously.
7) Add eggs and green peas, mix gently making sure that the eggs do not break up. Cover pan and cook for a further 8-10 minutes on low heat.
8) Pour curry into a serving bowl and serve hot garmished with coriander leaves and onion rings.
Comments