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Wednesday, June 04, 2008

Egg Kuruma

4 Eggs
2 Onion medium sized chopped
2 Tomatoes chopped
1 1/2 tsp Ginger Garlic paste
3 tsp Corriander Powder
1 tsp Chilly Powder
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
1 cup Grated Coconut
Corriander Leaves

Boil Eggs and remove shell. Cut into halves.
Grind coconut into a thick paste.
Heat oil in a kadai add onion and fry till golden brown. Add ginger garlic paste and saute. Add all the powders an coconut paste, salt, add little water and allow it to boil. After that add eggs and corriander leaves mix well and remove from fire. Serve with chappathi and puris.
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