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Wednesday, July 19, 2006

Egg curry
Serves – 4
Eggs – 4, hardboiled and halved + 1 raw egg
Onions – 2, medium size, finely sliced
Red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Coconut milk extract - 1-1/2 cups, fresh and thick
Oil – 2 tablespoons
Coriander leaves – for garnishing
Heat a flat-bottomed pan and pour in the oil. When very hot, add onion slices and saute it until golden brown. Add the spice powders and coconut milk extract. Allow it to boil over low heat. Add the raw egg and mix well. Add the halved egg pieces and cook for 10 minutes. Serve it hot garnished with coriander leaves.


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