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INGREDIENTS :
6 Eggs
3-4 tbsp oil
1 sliced onion
Salt to taste
For the Masala:
1 Onion roughly cut
3 tomatoes roughly cut
4-5 fresh curry leaves
½ to 1 Cup Fresh grated Coconut
1 tsp Cumin seeds
¼ tsp peppercorns
9-10 methi (fenugreek seeds)
1 tbsp Coriander Seeds
½ tsp Turmeric Powder
5-6 dry Kashmiri Chillies (more or less)
3-4 Garlic cloves (small)
A small ball of tamarind
2 cloves + 1 small cinnamon
½ Cup Water for grinding the Masala
METHOD:
Heat 2 tbsp oil in a pan and slightly fry all the ingredients mentioned above ' For the masala' except turmeric and tamarind.
Add all the fried ingredients to a mixer grinder and grind using water until there is a smooth and fine consistency.
Heat the 2 tbsp Oil on medium heat in a vessel, add 1 sliced onion, and saute until golden brown. Add masala paste with 1-2 cups water (for the normal consistency), and some salt mix well cover, and allow the curry to boil. When the curry comes to a rolling boil, reduce the heat, and one by one, crack open the eggs and gently drop each egg into the boiling curry.
Now cover the vessel, and boil the curry on low flame. Do not stir the curry or else the egg will get fully shredded. Cook for 8-10 minutes on low heat.
Once done put off the heat cover and keep, another 5 minutes before serving. Serve hot with rice and Enjoy!
Негізгі бет Simple & Tasty Egg drop curry /Gravy | Mangalorean Quick Egg Drop Curry | Egg Curry
Пікірлер: 16