Green Egg Curry
Servings - 5
INGREDIENTS
Boiled eggs - 5
Oil - 2 tablespoons
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Oil - 2 tablespoons
Onions - 240 grams
Cashews - 2 tablespoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Mace flower - 1/4 teaspoon
Fresh coriander - 80 grams
Mustard oil - 35 milliliters
Cinnamon stick - 1
Cloves - 2 pods
Green cardamom - 3 pods
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Yogurt - 80 grams
Whisked Yogurt - for garnishing
Coriander Leaves - for garnishing
PREPARATION
1. On a board, place boiled eggs and prick it with the help of fork. Keep aside.
2. Heat 2 tablespoons oil in a pan, add pricked boiled eggs, 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon turmeric and cook for 2 minutes. Remove it from heat.
3. Heat 2 tablespoons oil in a pan, add 240 grams onions and cook for 2 - 3 minutes.
4. Add 2 tablespoons cashews, 1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon green chili, 1/4 teaspoon mace flower and cook for 3 - 4 minutes. Remove it from heat and cool for 10 minutes.
5. Transfer, this into a blender, add 80 grams fresh coriander and blend it well.
6. Heat 35 milliliters mustard oil in a pan, add 1 cinnamon stick, 2 pods cloves, 3 pods green cardamom and stir well.
7. Add blended mixture and cook for 2 minutes.
8. Add 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon Garam Masala, 1 teaspoon dry fenugreek leaves and cook for 2 - 3 minutes.
9. Add 80 grams yogurt and cook for 5 - 6 minutes.
10. Add fried eggs and cook for 4 - 5 minutes. Remove it from heat.
11. Garnish with whisked yogurt and coriander leave.
12. Serve hot.
