CHETTINAD EGG CURRY | EGG CURRY

CHETTINAD EGG CURRY




Serves - 4

BEST TIME TO HAVE?

As your Lunch or Dinner.

HOW TO COOK MAKE CHETTINAD EGG CURRY?

INGREDIENTS:

  • Boiled Egg - 4
  • Onion - 2 medium size
  • Ginger - 1 cm
  • Garlic - 5 cloves
  • Green chili - 1
  • Red chili powder - 1/4 tsp
  • Tomato - 2 medium size
  • Curry leaves - a spring
  • Coriander leaves - a spring
  • Salt - as per you taste
  • Coconut grated - handful
  • Whole red chili - 3
  • Peppercorn - 2
  • Coriander seeds - 2 tsp
  • Fennel Seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Cinnamon Stick - 1 cm
  • Cloves -2
  • Cardamom - 1
  • Oil - 3 tbsp

METHODS:

  1.  In a pan, roast cumin seeds, fenel seeds, coriander seeds, cloves, cinnamon , cardamom, whole red chili and peppercorn together till the raw smell comes in medium to low flame.
  2. Then add the coconut and roast them till golden brown.
  3. Let it cool.
  4. Grind into fine paste with 3-4 Tbsp of water.
  5.  Grind ginger and garlic together into a paste.
  6.  Heat oil in a pan, sputter mustard seeds, add and thinely sliced onion along with little salt and saute till it becomes soft and transparent in medium flame.
  7. Slit the green chili from center and add them along with curry leaves and saute for another minute. 
  8. Add the ginger and garlic paste and fry them till the raw smell disappears.
  9. Now add the tomato and cover cook then till soft and mushy.
  10. Smash the cooked tomatoes.
  11. Now add the ground masala paste and saute for  a min.
  12. Pour enough water as per your consistency and let it boil.
  13. Once it beings to boil lower the flame and cover cook the gravy for 2 min or until the gravy thicken.
  14. Meanwhile heat 1 tsp of oil in another pan in low flame add the chili powder and then the boiled egg.
  15. Roast them for about 2-3 min until it starts to turn brown.
  16. Now to the gravy add the coriander leaves and the roasted egg and  give it a nice mix.
Serve with Chapati .

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