Thursday, December 15, 2011

Egg Curry

5 hard boiled eggs
1 onion, chopped
1 green chile
1 tablespoon ginger-garlic paste
1 or 2 tomatoes, chopped
3 cardamom pods, 1 star anise, 3 cloves, 1/2" piece cinnamon stick, 1 teaspoon mustard seeds
1 tablespoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1 teaspoon salt
2 tablespoons coconut (grated)
1 or 2 tablespoons cashews
1/4 cup chopped cilantro

Heat a tablespoon oil in a saute pan.  Add onions and green chile and saute until lightly browned.  Add ginger garlic paste, saute for a minute.  Add tomatoes and saute until they are pulpy.  Remove from heat.  When it cools a bit, blend until smooth.

In a large pot or saute pan, heat a tablespoon of oil.  Add mustard seeds, cardamom (crushed), cloves, cinnamon and star anise.  When mustard seeds "pop" add the blended tomato-onion mixture and saute.  Add coriander powder, cumin powder, garam masala, chili powder and salt.  Allow to simmer.

Blend together the coconut and cashews with a little water until fairly smooth then stir into the curry.  Add water (start with a half cup) to desired consistency.  Simmer for a good 7-10 minutes then add the boiled eggs and simmer for another 7 minutes.  Stir in cilantro.

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