Ingredients
-
6
-
1/2
-
1
-
10
-
2
-
1
-
1 1/2
-
3
-
1
-
1
-
-
-
-
-
Directions
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!”,Thank you for the excellent recipe. I loved it. I fixed it at Easter & my friends loved it.
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Steps
|
1
Done
|
Grind Coconut, Poppy Seeds, Fennel Seeds and Cashewnuts to a Fine Paste and Keep Aside. |
|
2
Done
|
Heat Oil in a Skillet. |
|
3
Done
|
Add the Chopped Onion and Saute. |
|
4
Done
|
Once It Is Golden Brown, Add the Ginger-Garlic Paste, the Peeled and Chopped Tomato, Red Chilli Powder, Corriander Powder and the Ground Paste. |
|
5
Done
|
Add 1 Big Cup of Water. |
|
6
Done
|
Cook on Low Flame For 5 Minutes. |
|
7
Done
|
Break Eggs Into It. |
|
8
Done
|
Cover. |
|
9
Done
|
Allow to Cook on Low Flame For 5 Minutes. |
|
10
Done
|
Turn Each Egg Carefully and Allow It to Cook For Another 5 Minutes on Low Flame. |
