This Egg Korma is a very tasty South Indian gravy with Hard Boiled Eggs and Coconut Paste> This gravy goes very well with plain rice or Jeera rice , Vegetable Biryani, Parotha , Appam , Idli , Dosa etc.
Grated Coconut – ½ cup
Roasted Bengal Gram (Pottu Kadalai) – 1 tbsp
Fennel Seed – ½ tsp
Green Chilli – 2
Eggs – 3 (boiled and peeled)
Oil – 2 tbsp
Cinnamon Stick – 1 piece
Green Cardoman – 2
Bay Leaf – 1
Cumin Seeds – ½ tsp
Curry Leaves – from 1 twig
Onion – 2 (finely chopped)
Ginger Garlic Paste – 1 tsp
Finely chopped Tomato – 1
Red Chilli Powder – ½ tsp
Turmeric Powder – ¼ tsp
Coriander Leaves for garnishing
Grind the ingredients in “To grind “table into a fine paste with just enough required water.
Heat the Oil in a pan.
Add Cinnamon, Cardoman and Bay Leaf. Add Cumin Seeds in a few seconds.
Add Curry Leaves and Onion. Stir fry them till the Onion becomes light brown.
Add Ginger Garlic paste and fry till its raw smell goes away.
Add the chopped Tomato and cook till the Tomato becomes soft.
Add the Turmeric Powder and the Chilli Powder. Saute for 2 to 3 minutes.
Add the ground Coconut paste. Mix well. Add 2 cups of water. Make a few incisions in the Eggs and add them to the gravy.
Simmer in low to medium flame for 3 to 4 minutes.
When the Korma comes to a boil, switch off the flame.
Transfer the dish to a serving bowl. Garnish with Coriander leaves.
Transfer to a serving bowl. Serve with Rice or Roti.