Egg Curry Recipe
5 Bubbled Eggs 1/3 cup Oil (80 ml) 1/2 liter Water 2 tbsps Hacked Green Coriander 1/4 cup Groundnuts
1/4 cup Sesame Seeds 1/4 cup Dried Coconut Powder 2 tbsp Coriander Seeds 1 tsp Cumin Seeds 1/4 tsp Fenugreek Seeds Salt
2 Major Onions hacked (150 gms) 1 tbsp Ginger Garlic glue 1/4 tsp Turmeric 1 tbsp Mirchi Powder 200 ml Tamarind Juice 1/2 liter Water
Add Groundnuts and Fenugreek Seeds to a dish and meal well on a low fire. When the Groundnuts are entirely broiled, add Coriander Seeds and Cumin Seeds and dish briefly.
Add Sesame Seeds and let them splutter a bit. At long last, add Coconut Powder, broil for 30 seconds and make a delicate Powder of this blend.
In a similar dish, heat oil, add cleaved Onions and broil well. (Sauce tastes great provided that the Onions are all around broiled.) Add the Onions to the Powder.
In a similar Mixie Container, add the Powder, Ginger Garlic Glue, Mirchi, Salt, Tamarind Juice, Turmeric and make a smooth glue.
Presently, make cuts in the Bubbled Eggs, add to the oil used to broil Onions, and sear with an open spoon on a high fire. Eliminate.
When the eggs are broiled, add the smooth glue and sear until oil isolates.
Add 1/liter Water, cover and let it cook well on a high fire.
When the Sauce is cooked, add the Eggs, diminish the fire, cover and let cook for 15 minutes.
Continue to blend it from the base every so often. Embellish with Green Coriander prior to eliminating it from fire.