Skip to main content

Egg Tamarind curry

Egg Tamarind Curry Ingredients
3 Egg
10 g a lime size tamarind
5-6 baby onion
1 small onion
6-10 garlic clove
2 green chilli whole
1/4 t turmeric powder
1/2 t red chilli powder
1 1/2 coriander powder
1 tomato
1/4 t mustard seeds
1/4 t urad dal
a ping of asafoetide
1/4 t fenugreek seeds
1/4 jeera
1/4 t saunf
4-5 pepper corn
oil
salt to taste
METHOD
  • Soak tamarind in 1 cup of water.Extract tamarind juice 2 cup of water.Add salt keep aside
  • chop tomato,and small onion .
  • peel the baby onion,and garlic skin .keep aside
  • grind termeric powder,red chilli powder,coriander powder,pepper corn,jeera,sounf,one onion,2 garlic to a paste.
  • add in to the tamarind juice , ground masala paste,salt,chopped tomato,2 green chilli,and salt.
  • heat oil in a pan add mustard seeds ,when they start crackling add urad dal,asafoetide,fenugreek seeds,whole garlic cloves and baby onion,few chop onion fry for few minutes.
  • now add the tamarind juice masala mixer .bring to boil for 5 minutes till the onion,and garlic cooked .
  • To slightly below the boiling point add the break the egg in cravey taking care not to disturb the yoke.
  • led the egg cooked in a simmer fire till the white is coagulated and yolk is firm ,the gravey get thic and the oil come up.remove and serve
  • Serve with rice or roti


Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

BASUNDI

BASUNDI (MILK KEER) 1 litter full cream milk 2 cup sugar 10- 15 raisins 10 cashew nuts 3-4 pistachios 2 -3 green cardamom 1 tsp ghee METHOD Boil the milk in a heavy bottom aluminium container or thick base cooker ,on a low flame till it becomes slightly thick and light brown in colour when boiling time should be stirring constantly. till it is of creamy consistency. Remove add sugar mix well,keep aside, Crushed green cardamom seeds. Heat ghee in pan fry cashewnuts,raisins.pistachios little brown add to the milk and add the crushed cardamom powder, Serve Basundi with hot puris 1 LITTER MILK FOR SERVE 3-4 PERSONS
Post a Comment
Read more

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.
Post a Comment
Read more