EGG CURRY
This recipe is from the 'Thursday' magazine. It was submitted by Rekha J.S. I'm posting it here in response to a request. I haven't personally tried it, so, I dont know how it tastes, but this is what the person who submitted this recipe has to say about it: " Egg curry, prepared in this novel way, will certainly elevate your culinary skills. So give it a try and be the kitchen queen!"
Provided by Charishma_Ramchanda
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
- Heat oil in a skillet.
- Add the chopped onion and saute.
- Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
- Add 1 big cup of water.
- Cook on low flame for 5 minutes.
- Break eggs into it.
- Cover.
- Allow to cook on low flame for 5 minutes.
- Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
- Garnish with corriander leaves and serve hot with hot rotis.
Nutrition Facts : Calories 112.1, Fat 6.8, SaturatedFat 1.9, Cholesterol 186, Sodium 102.7, Carbohydrate 5.5, Fiber 1.5, Sugar 2, Protein 7.6
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