Egg Korma with grated coconut

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Hard

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Ingredients

  • Hard boiled eggs - 2
  • Onions - 1 medium sized, chopped into cubes
  • Tomatoes - 2 medium sized chopped into cubes
  • Turmeric powder - a pinch
  • Oil - 1 tbsp
  • Salt to taste
  • For the paste
  • Cinnamon stick - 1/2 inch
  • Cloves - 3
  • Dry red chillies - 6 to 7
  • Coriander seeds - 1 tsp
  • Fry the cinnamon, cloves, red chillies and coriander seeds in a little oil
  • Garlic cloves - 4
  • Ginger - 1/2 inch
  • Onion - 1 small chopped into rough cubes
  • Grated fresh coconut - 1 cup
  • Grind the cinnamon, cloves, red chillies and coriander seeds, garlic, ginger, onion and the fresh coconut in a blender into a thick paste while adding a little water, into a smooth paste.
  • For the seasoning
  • Mustard seeds - 1 tsp
  • Cumin - 1 tsp
  • Curry leaves - 5 leaves

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

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