Egg Kurma

Ingredients:

• 5-6 boiled eggs
• 2 onions, finely chopped or sliced
• 1 tsp ginger garlic paste
• 1 large tomato, chopped
• 1 tsp red chilli pwd
• 1/4 tsp turmeric pwd
• 1 tsp coriander pwd
• salt to taste
• few curry leaves
• 8-10 fresh mint leaves
• 2 tbsps oil
• chopped coriander leaves for garnish

Dry roast and grind to a paste:

• 3/4 tsp saunf
• 1 tsp khus khus
• 1″ cinnamon
• 1 cardamom
• 2 cloves
• 4-5 tbsp grated fresh coconut
• 5-6 cashew nuts

Method:

• Heat oil in a heavy bottomed vessel, add chopped onions and fry till transparent. Add ginger-garlic paste and mint leaves and saute for 3 mts. Add curry leaves, red chilli pwd, turmeric pwd, coriander pwd and salt and combine. Add the chopped tomatoes and fry for 4-5 mts.
• Add the ground paste and cook for 7-8 mts, stirring so that it does not stick to the vessel.
• Add the boiled eggs and combine. Cook without lid for 3-4 mts. Add 2 cups of water and cook with lid on simmer till the gravy thickens. Garnish with chopped coriander leaves. Turn off heat.
• Serve with pulao , biryani or rotis.