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Articles: Recipes | Egg Curry
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| Ingredients: | | | | | Eggs | : | 7 | | | Onions | : | 3 (chopped) | | | Garlic | : | 10 flakes (peeled) | | | Cinnamon | : | 1” inch piece | | | Grated Fresh Coconut | : | ½ cup | | | Black Pepper Corns | : | ¾ tsp | | | Red Chillies | : | 2 | | | Ani Seeds | : | ¼ tsp | | | Salt | : | to taste | | | Coriander Leaves | : | 1 tbsp (finely chopped) | | |
| | Preparation: | | | | Grind grated coconut, peppercorns, red chillies and ani seeds together to form a smooth paste. | | | | Boil eggs and remove shells. Cut eggs into pieces. Heat oil in a pan and add cinnamon, cloves, garlic and onions one by one. Fry for 3 minutes. Add ground mixture and fry for 2 minutes. Add egg pieces and mix gently and cook on a slow fire for 2-3 minutes more. Garnish with coriander leaves and serve with hot cooked rice. |
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