Friday, 10 February 2017

CHETTINAD EGG CURRY











Prep Time : 15 mins
Cooking Time  : 35 mins
Serve : 2

INGREDIENTS
Hard boiled eggs   -  4
Sliced tomato  -  2 medium size
Sliced onion  -  2 medium size
Kashmiri mirch powder -  1 tsp
Turmeric powder  -  1/2 tsp
Whole coriander seeds  -  1 tsp
Cumin seeds  -  1/2 tsp
Fennel seeds  -  1/2 tsp
Whole red chilly  - 3 - 4
Cloves  -  2 - 3
Green cardamom  -  1 - 2
Black cardamom  -  1 - 2
Whole black pepper  -  2 - 3
Cinnamon  -  1 inch stick
Ginger garlic paste  -  1 tbsp
Curry leaves  -  7 - 8
Poppy seeds  -  1 tbsp
Salt  -  to taste
Oil  -  4 tbsp
Coriander leaves  -  1 tbsp

METHOD
Dry roast the whole red chilly,cloves,whole black pepper,whole coriander seeds,cumin seeds,fennel seeds,green cardamom,black cardamom and also dry roast the poppy seeds.
Once cooled,to make a powder.
Boil the eggs and remove the cell.
Heat 1 tbsp oil in a pan.
Marinate egg with turmeric powder and red cnhilly powder and fry till dark brown.
Keep aside.
Heat oil in the same pan.
Add sliced onion and fry till light brown.
Add curry leaves and ginger garlic paste and mix well.
Add sliced tomato and cook for 3 - 4 mins.
Add roasted spices,turmeric powder and kashmiri mirch powder and one cup of water.
When water comes to boil add boiled n fried eggs and cover it.
Cook  in a low flame for 4 - 5 mins.
Garnish with coriander leaves.
Serve with rice or chapatis.