EGG RECIPES/CURRY

Ingredients to serve 5 people:
1.  Eggs - 5
2.  Gingelly oil - 2-1/2 tablespoonfuls
3.  Fennel seeds - 5 to 6 seeds
4.  Cinnamon - about 1-inch bark
5.  Cloves - 3
6.  Cardamom - 1
7.  Ginger-garlic paste - 1 tablespoonful
8.  Chilli powder - 1-1/2 tablespoonfuls
9.  Coriander powder - 1-1/2 tablespoonfuls
10. Turmeric powder - 1/2 teaspoonful
11. Garam masala (optional) - half teaspoon

To grind:
1.  Coconut - 1 to 2 cups
2.  Mint leaves - small amount
3.  Khus khus - 1/2 teaspoonful - All the above three to be ground together separately
4.  Tomatoes - 3 if small, 2 if big to be ground separately

Method:

1. Boil the eggs (it is better not to over boil the eggs once the shell cracks).  When the eggs are boiled well and after removing the shell, cut them into half and keep them aside.

2.  Once the kadai is sufficiently hot, pour gingelly oil, add cinnamon, cloves, and cardamom and allow them to sputter.

3. Add ginger garlic paste and onion. Fry them till it becomes brown in color.

4.  Add chilli powder, turmeric powder, corainder powder and garam masala (optional) in the oil so that the masala be cooked well and pour some water and stir well to make a paste.

5. Add the ground coconut, mint leaves and khus khus paste, and add the ground tomato paste and then some salt to taste.

6. Cook this for 15 mins till the kuzhambu gets thick and add the cut eggs to kuzhambu.  Do not stir once the eggs are put in.

Though it is a traditional dish, the above method will give you an unique aroma and a different taste than the usual.  No doubt the aroma of this dish would make you to mouthwater while cooking itself.  More to come from Grace Dishes.

Happy cooking!