Egg Kuruma

Ingredients:

Boiled Egg 4
Small onions or Shallots 4 to 6
Big Tomato 1
Ginger n garlic paste 1 Teaspoon
Coconut milk 1 Cup
Chili powder 1 Teaspoon
Dhania powder 1 Teaspoon
Jeera powder 1/2 Teaspoon
Tamarind Pulp 3 Tablespoon
Fennel Seeds (Sombu) 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Coriander leaves to garnish
Oil
Salt

Method:

• Add oil to kadai and add fennel seeds.
• Add onions and ginger n garlic paste fry for 3 minutes.
• When onions turn golden brown colour add tomato, all the masala powders and salt saute for 3 minutes.
• Add little water and tamarind pulp then close the kadai and cook for 4 minutes.
• Open the kadai and add cononut milk and cool till raw smell goes.
• Add the boiled egg and cook for 3 minutes.
• Finally garnish with coriander leaves.

Egg korma is ready, Great with steaming white rice and appalam.