Egg Kuruma

Ingredients 

• 4 Boiled Egg
• 2 Boiled Potato ( cut into 4 pieces)
• 2 tbsp Poppy seeds paste
• 1/2 tsp Garam Masala
• 1/2 tsp Fennel seeds
• 1 Large Onion
• 3 Medium size Tomato
• 4 Green chilies
• 1 tsp Coriander powder
• 1/2 Chilli powder
• 1 1/2 tsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 4 tbsps Coconut paste
• 2 tbsps Yogurt
• Oil
• Salt for taste
• Coriander leaves for garnishing

Method

• Preheat the oil in a kadhai and splutter the fennel seeds. Add the chopped onion & the green chili and fry till slightly golden brown.
• Add the ginger-garlic paste cook for 5-6 mts. Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.
• Now, add the garam masala, poppy seeds paste, coriander powder, chili powder.
• Add the ginger-garlic paste cook for 5-6 mts. Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.
• Now, add the garam masala, poppy seeds paste, coriander powder, chili powder.
• Add the ginger-garlic paste cook for 5-6 mts. Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.
• Now, add the garam masala, poppy seeds paste, coriander powder, chili powder
• Add the ginger-garlic paste cook for 5-6 mts. Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.
• Now, add the garam masala, poppy seeds paste, coriander powder, chili powder and cook for another 5-6mts.

• Add 3/4 cup of water and cook the gravy for 7-8mts.
• Now add the boiled egg and the boiled potato and cook for 2mts.
• Now, add the coconut paste and yogurt paste keep the flame in low.
• Egg kurma is ready garnish with coriander leaves.
• Serve hot with Chappati, Naan, Rice, and puri.