Egg Kurma

Rich and creamy egg kurma can be done in this easy to follow recipe. I always made this delicious egg kurma when i'm overloaded with eggs in my fridge. Saucy and full of flavour egg kurma goes well with plain white rice,roti,paratha or briyani. Infused with assorted spices and to mellow down the spiciness, the creamy fresh coconut balances the flavours well. This amazing egg kurma is definitely a great choice for lunch or dinner.

Ingredients

3 hard boiled eggs, scored
1 large onion
1/4 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder
2 medium sized tomatoes
1 sprig curry leaves
1 tbsp chopped coriander leaves
2 tbsp oil
2 cups water
Salt to taste

For Tempering

1 star anise
3 cloves
1/4 tsp fennel seeds
1 inch cinnamon stick

For Grinding

1/4 cup grated fresh coconut
1/2 inch fresh ginger
3 cloves garlic
2 green chillies
1/2 tsp poppy seeds
1/2 tsp cumin seeds
4-5 cashew nuts
2 tbsp water


Methods

In a grinder, grind all the ingredients listed under "For Grinding" with 2 tbsp water. Grind into a fine paste.

Heat oil in a pan and add the fennel seeds. Once crackle, add star anise,cinnamon stick and cloves. Add chopped onion and curry leaves. Saute until the onion turns translucent.

Add chopped tomatoes and cook until the tomatoes soft and mushy.

Add the ground coconut mixture and cook until the raw smell leaves. Add the coriander powder,chilly powder and turmeric powder. Stir well.

Add the 2 cups water and season with salt. Stir well. Boil the gravy until the raw smells of the spices leaves. Add  the scored eggs and cook for 1-2 minutes.

Sprinkle with chopped coriander and turn off  the heat.

Serve with briyani or white rice