Beaten egg curry in creamy sauce - version 1
3 large Eggs.
1 medium size onion finely chopped.
1 medium size tomato finely chopped
1 cup thin coconut milk.
1/2 to 3/4 cup water.
1 1/4 tsp tamarind paste.
1 tsp jeera
1 tsp mustard seeds.
3 to 4 dry red chillies.
few garlic cloves peeled.
few curry leaves.
1 tbsp Sambhar powder.
1/2 tbsp coriander powder.
1/4 tsp turmeric powder.
Salt(as per taste)
1.Heat a pan and add oil.Once its hot, add the redchillies,mustard seeds and jeera.Once the mustard seeds starts spluttering,add the onions,garlic,curry leaves,turmeric powder and saute until the onions becomes slight brown in color.
2.Now add the tomato and saute until it turns mushy.
3.Add the coconut milk,water,sambhar powder,coriander powder,salt and tamarind paste.
4.Close the lid and let it boil at low medium heat until the tangy taste is well absorbed and until you could see hot bubbles on the top.
5.Now,remove the lid,break the eggs and directly add to the curry one by one.Make sure that you dont stir.Close the lid and let be it be there until the eggs gets cooked.Garnish it with chopped coriander leaves.
4 nos of Boiled eggs
10 nos of shallots
5 nos of Dry red chillies
1/4 cup of Grated coconut(fresh)
2 Tbsp Coconut Oil
Grind finely the shallots, dry red chillies n grated coconuts together in a blender..
Heat coconut oil in a kadai add the grounded paste with enough salt n stir them continously until the oil gets separated..
Add the boiled eggs to the gravy while adding just make a cross sign on both edges of the eggs..garnish with coriander leaves..
Serve hot as side dish as well as can have the gravy with hot rice.
Eggs and Potato muffins
2 tbsp milk
salt & pepper
1/2 cup spinach
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup shredded cheddar cheese
a handful of potato chips, crushed
1 tsp extra virgin oil
Preheat oven to 325 F. Whisk in a bowl- eggs, milk with salt & pepper.
Heat oil in a pan, saute onion, tomatoes and spinach for 2-3 mins. Add this to the egg mixture.
Grease the muffin pan with oil and fill it some cheese and egg mixture - until three-quarters full.
Bake for 8 minutes and then sprinkle crushed potato chips over each of them. Bake for 5-6 more mins. Let them sit for a minute or so. Run a knife around the edges to loosen. Serve!!
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