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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
few Coriander Leaves

Boil Eggs and remove shell. Cut into halves.
Grind coconut into a smooth paste.
Heat oil in a kadai add onion and fry till golden brown. Add ginger garlic paste and saute. Then add tomatoes and cook till soft. Add all the spice powders and coconut paste, salt, add little water and allow it to boil. After that add eggs and coriander leaves mix well and remove from fire. Serve with chapatti and poori.
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