MALABAR EGG CURRY

MALABAR EGG CURRY image

Provided by nimisha pulleri

Time 1h15m

Number Of Ingredients 15

2 large onions
2 large tomatoes
3 clove garlic (chopped)
1 inch length ginger(chopped)
a handfull curry leaves
1 1/2 tsp clove powder
6 pods of cardamom seeds
1 tsp mango powder
1 Tbsp channa masala (available in all indian stores)
2 tsp red chilli flakes (can be altered according to taste)
1/2 tsp turmeric powder
3 bay leaf
salt (to taste)
5 eggs, hard boiled
2 Tbsp cumin seeds

Steps:

1. IN A LARGE SAUCEPAN OR WOK, HEAT 2 TBSPS OF OIL AND ADD CUMIN SEEDS. ONCE THE SPLUTTER,ADD CHOPPED ONIONS AND SOME SALT. SAUTE ONIONS TILL THEY TURN TRANSLUCENT, ADD CURRY LEAVES,GINGER AND GARLIC AND SAUTE WELL TILL THE ONIONS TURN BROWN(NOT BLACK.TAKE CARE NOT TO BURN THEM).
2. ADD CLOVE POWDER,CARDAMOM,MANGO POWDER, CHANA MASALA,RED CHILLI FLAKES,TURMERIC POWDER,BAYLEAVES AND ADD A LITTLE WATER SO THAT THE SPICES DONT BURN.SAUTE THEM FOR APPROX 6-7 MINS. ADD THE TOMATOES,COVER AND LET COOK FOR 10-12 MINS.
3. LET THE MIXTURE COOL AND GRIND THE WHOLE MIXTURE INTO A PASTE. TRANSFER THE PASTE TO THE SAME SAUCEPAN OR WOK AND KEEP STIRRING ON MEDIUM FLAME TILL THE CURRY CHANGES COLOUR TO BROWN. THE SMELL CHANGES TO A GOOD AROMATIC CURRY SMELL. KEEP SAUTEING TILL THEN. KEEP ASIDE.
4. IN A SAUTE PAN, HEAT 1 TBSP OIL,ADD TURMERIC AND PAPRIKA. ADD THE HARD BOILED EGGS TO IT AND SAUTE IT TILL THE EGGS GET A NICE GOLDEN BROWN COLOUR.
5. ADD THE EGGS TO THE CURRY AND SERVE WITH FLATBREAD OR RICE.