Egg Curry in Coorgi Style
A mildly spiced egg curry made in Coorgi Style!
Servings: 4 people
Calories:
Ingredients
- 1 Onion chopped fine
- 1 Tomatoes chopped fine
- 2 teaspoon Oil
- Salt
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 4 eggs boiled
TO GRIND:
- ½ Coconut scraped
- 4 garlic
- 2 teaspoon Coorgi Masala
- 1 onion small, coarsely chopped
- 1 teaspoon Lemon juice
Instructions
- In kadhai/wok heat oil, add the finely chopped onion, tomato and salt cook till the onion and tomato soften.
- In case you are using chicken, add the washed and chicken made in small pieces. Cook covered with the onion and tomato until the chicken is soft.
- Meanwhile grind all the ingredients under to grind to a fine paste.
- Slit the eggs on the opposite sides but keep them intact.
- In the kadhai/wok of softened tomatoes and onions add the eggs and mix well.
- Add the ground masala, salt and mix gently.
- Adjust the consistency and the seasonings. I needed more chilli powder.
- Mix the lemon juice and sserve hot with steamed rice or rotis.