Sunday, June 18, 2006
Move me to tears
Spicy Egg Korma
The first time I made this after our marriage, The Mr shed many a tears due to its spicy nature. The measurements I give here are my standards. If you are like The Mr, please to use discretion before following recipe to the final dot :p And this is a gravy dish.
Eggs, 4
Grated coconut, 1/4 cup *
Pepper, 1/2 tsp *
Red chillies, 8 *
Jeera, 1/2 tsp *
Onion, big, chopped, 1 (else 2)
Tomatoes, chopped, 2
Tamarind , size of smallest lemon
Salt
- Dry sautee the STARS till the aroma makes you cough :p Grind them to a fine powder/paste.
- Heat 1 tbsp oil in a kadai. When hot, season with mustard seeds, urad dal and curry leaves.
- Sautee the onions till they are golden brown and soft. (Use Gif's tip and sprinkle some salt on them while sauteeing)
- Add the ground masala and sautee till it is fried. Add the tomatoes.
- Sautee for a few more minutes, till the tomatoes are soft and cooked and the oil separates.
- Pour in the tamarind water. Add salt and bring to a boil. And if you feel the gravy is too watery, use the old trick of adding corn starch.
- Once the gravy starts to boil, break open the 4 eggs directly onto the gravy. Reduce heat, cover the dish and simmer till the egg is cooked. Don't stir the gravy as it might break the eggs.
- When the eggs are cooked(Err, am bad at this. Guess it should be done in 10 mins or so?), remove from stove and serve with either rotis or rice.
- Btw, make sure you make some raita too to tide over the heat :)
Source: Soma akka, the first grand-daughter of the clan.
Posted by The Cookie ::
10:24 PM ::
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