Egg Korma with grated coconut

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

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How to Make Egg Korma with grated coconut

  • Heat oil in a pan splutter the mustard seeds and cumin and saute the curry leaves.
  • Now add the chopped onions and saute until pink.
  • Add the chopped tomatoes and fry for 3 to 4 mins, stirring in between
  • To this add the ground masala paste, add a pinch of turmeric powder, add salt and cover the pan with a lid
  • Boil this for 10 mins. Add water according to the desired consistency
  • Now slit the boiled and peeled eggs lengthwise and add them to the boiling gravy
  • Garnish with coriander leaves and serve hot with rice