Friday, October 21, 2011

Nadan Egg Curry

 INGREDIENTS:
  • Boiled Eggs -2 nos
  • Onion (chopped)-1 no
  • Green chilly (sliced) - 1 no
  • Fresh Ginger(chopped) - 2" piece
  • Garlic (peeled)- 2 cloves 
  • Tomato (sliced) -1no
  • Fennel seeds - 1/4 tsp
  • Salt – to taste
  • Oil- as needed 
  • Chilly Powder -1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Black Pepper powder - 1/4 tsp
  • Thick coconut milk -1/2 cup
  • Egg Masala – 1/2 tsp (You can use Meat masala,Vegetable masala or Garam masala)
  • Chopped Coriander leaves for garnishing
METHOD:
  • Boil the eggs and keep aside.
  • Heat oil in a pan.
  • Add sliced green chillies along with chopped onion ans saute well till onion become translucent. 
  • Add turmeric powder.
  • Pour the thick coconut milk into a blender with red chilly powder, black pepper powder, Fennel seeds, Egg masala, chopped ginger, garlic cloves, sliced tomatoes and enough salt.
  • Pour this fine paste to the pan and stir well.
  • Allow it to cook for 2 minutes.
  • Cut the deshelled eggs vertically into halves.
  • Add the eggs into the gravy and mix well.
  • Keep on a low flame.
  • Allow it to boil.
  • Garnish The Nadan Egg Curry with chopped coriander leaves.
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