Thursday, May 1, 2014

CHETTINAD EGG CURRY


INGREDIENTS::
Eggs                                  4
Onion                                1
Green chilies                      3
Tomato                             1 big or 2 small
Curry leaves                      1 sprig
Bay leaf                             1
Oil                                     2 tsp
Salt                                   as required
Chilly powder                    1 tsp(optional)
Coriander leaves                1 tsp(finely chopped)

FOR PASTE::
Grated coconut                    3 tsp
Red chilies                            1
Cloves                                  2 
1"Cinnamon                          1
Poppy seeds                         1 tsp
Pepper corns                        1tsp
1/2"Ginger                           1
Garlic cloves                        2                               
Cumin seeds                         1 tsp

PROCEDURE::
1)Boil the eggs and remove the shell once cooled. Then make horizontal slits and fry the eggs with little salt and chilly powder until golden brown.

2)Now in a pan add all the ingredients under paste  and dry roast them. This may take 3-4 minutes.
Once they get cooled then grind them into fine paste by adding water little by little.

3)In a pan add oil, then add the bay leaf and onion. Once the onion turns transparent then add the green chilies and tomatoes. Cook until they turn mushy. 

4)Now add the coconut paste and mix well. Fry until the raw smell leaves.
Now add the garam masala, salt ,chilly powder and cook till the oil separates.  This may take around 2-3 minutes.

6)Now add the eggs and  add 1/2 -3/4 cup of water .
Let the eggs cook well in the gravy. let it cook for 5-7 minutes.

Turn off the stove once the gravy turns thick.



 Garnish with corainder leaves and turn off.


     SERVE WITH RICE OR CHAPATHI..