പുതിയ രീതിയിൽ നല്ല ടേസ്റ്റ് ഉള്ള ചോറിനുംചപ്പാത്തിക്കും ഒരു മുട്ടക്കറി|| Bachelors EGGCURRY
നല്ല ടേസ്റ്റ് ഉള്ള ചോറിനുംചപ്പാത്തിക്കും ഒരു മുട്ടക്കറി|| Bachelors EGGCURRY
EASY EGG CURRY
Grated coconut - a handful OR ¼ of 1 whole coconut
Coriander leaves - a bunch
Ginger - 1 big piece
Green chilli - 4 or as per taste
Garlic - 4 big cloves
Onion - 1 medium,finely chopped
Turmeric powder - ½ tbsp
Chilli powder - ½ tbsp
For the seasoning
Mustard seeds - ½ tsp
Dry red chillies
Onion/shallots - a little,finely chopped
Turmeric powder - 1 pinch
Chilli powder - ¼ tsp
To prepare this easy and different type of an egg curry, first, grind a handful of grated coconut, a big piece of ginger and a bunch of coriander leaves into a fine paste by adding very little water..
If you add a lot of water at this stage, you will not be able to grind the coconut into fine paste, therefore add very little water and grind. If your coconut is not at room temperature, make sure to add lukewarm water while grinding.
Next, to prepare the masala for the curry, heat a pan and add coconut oil and sauté finely chopped garlic and green chilies..When the garlic starts to change colour, add the finely chopped onion and sauté until brown..
Meanwhile, chop three tomatoes finely and mash them using your hands so that they cook easier..
When the onions start to brown, add half tablespoon of turmeric powder and sauté until its raw smell goes away.. followed by that, add half tablespoon of chilli powder (or as per taste) and sauté until the raw smell is gone, on a very low flame..When the chilli powder is sautéed, add the tomatoes along with some salt to taste..
Now leave it on a medium flame with the lid closed, to cook until soft and mushy.
When the tomatoes turn soft and mushy, add the ground coconut, ginger and coriander paste to the pan..
You may also wash the mixer grinder with a little water and add it to the curry.. after adding the water, leave the curry to boil on a very low flame, for around 15 mins, so that the coconut paste cooks and mixes well with the other ingredients..
You can then add the boiled eggs into the curry.. after adding the eggs, bring the curry to a boil and turn off the flame and keep it closed until we prepare the seasoning for the curry..
To season the curry, heat a small pan and add coconut oil to it.. as the oil heats up, add half tablespoon of mustard seeds and let it splutter. Now, into the same pan, add two pieces of dry red chilies along with a little of very finely chopped onion or shallots..When the onion starts to brown, add a pinch of turmeric powder and ¼ tsp chilli powder for the added aroma and colour, and mix well until the raw smell goes away..
Add seasoning hot to the curry and mix well.. and the curry is all ready to be served!!
This curry will go very well with rice, chapathi, appam, bread etc..