EGG CURRY (Karwar Preparation)

Egg curry 🍛 served with rice, chapati (not in frame) and salad 🍅🧅🍋 for today's dinner. This preparation is from my native Karwar. This is made using fresh Indian spices that is grounded in freshly grated coconut 🥥.

You tube link:

https://youtube.com/shorts/gG4IGAFT4kA?feature=share4

You tube link:

https://youtube.com/shorts/gG4IGAFT4kA?feature=share4

Ingredients:

For the ground masala:

· Cloves – 2-3

· Cinnamon stick – 1 inch

· Fennel seeds – ½ tsp

. Poppy seeds - ½ tsp (optional)

· Onion – ½ small (sliced)

(Fry the above ingredients in 2 tsp oil)

· Coriander seeds - 1 tbsp (slightly roasted)

· Mustard seeds – ¾ tsp (slightly roasted)

· Methi seeds – less than ¼ tsp (slightly roasted)

· Black pepper – 8-10 nos. (slightly roasted)

· Bedgi Mirchi – 7-8 (slightly roasted)

· Freshly grated Coconut - 1.5 cup

· Turmeric Powder – ½ tsp

· Tamarind – 1 small lemon size

For preparing the Egg Curry:

· Eggs – 6-8 (Boil 6 eggs and keep 2 eggs aside)

· Oil – 1 tbsp

· Onion – 1 medium (finely chopped)

· Grounded masala

· Salt

· Tomato – 1 (cut into dice)

· Freshly chopped coriander leaves

Method:

· Boil 6 eggs and allow it to cool. Once cooled remove the shells and use a knife to give cuts.

· To make the ground masala for the curry, fry the ingredients cloves, cinnamon sticks, fennel seeds and onion. Keep this aside.

· In the same pan slightly roast the ingredients that is mentioned above except freshly grated coconut.

· Now grind all the above ingredients into a fine paste. (Except the spices that were fried first)

· Once the paste is fine enough, add the spices that was kept aside and just grind it for few seconds. Your grounded masala is ready.

· Now take a utensil of your choice, add oil and fry the onions till it is translucent.

· Now pour the grounded masala and adjust the consistency by adding water. (don’t make it very thin).

· Add salt and let it boil.

· Now add the boiled eggs in the curry, now break 2 raw eggs in a small bow.

· Slowly pour this in the boiling curry and cover it with a lid. Keep the flame on medium heat.

· Let the curry come to a boil, turn off the flame once the raw eggs are properly cooked.

· You will find that the curry has started thickening. Now add the diced tomatoes and garnish with coriander leaves.

· Serve it hot with rice or any Indian bread of your choice.