Flavourful and creamy egg curry with added richness of coconut milk , depth of flavour from the stock cube and the homemade garam masala.
Egg curry
4 kashmiri chillies
1 tsp pepper corn
1/2 tsp cumin seeds
1/4 tsp methi seeds /fenugreek seeds
small ball of tamarind
2 medium size onions
4 cloves garlic
grind the above to a paste with just enough water.
Ingredients 2
1/4 tsp Tempero Di cuddi masala powder or 1/2 tsp garam masala powder
2 green chillies slit
5 eggs
1 stock cube
few curry leaves
50 gms coconut powder dissolved in 2 cups warm water.
Method
Heat up oil in a vessel add the ground masala and curry leaves along with 1 cup water
Brig to a boil. Lower the flame to medium , add 1 stock cube , 2 cups of coconut milk and 2 green chillies slit. After 2 minutes add the eggs.
For the egg drop , take a small bowl , break one egg and and place into the small bowl .
Gently add the egg into the curry without stirring, follow the same for rest of the eggs.
Cook on low flame without stirring.
It should be done in 3 to 5 mins. Lastly add the tempero di cuddi powder and gently stir.
Tempero Di cuddi masala
A powdered spice mix used for flavouring Meat Dishes.
Made this Tempero spice powder my way ,
with a slight change.
GARAM MASALA 2
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 gms Cinnamon sticks
40 gms cloves
40 gms cardamom
40 gms pepper corn
20 gms Star anise
10 gms Javitri /mace flower
10 gms bay leaf
5 gms all spice
5 gms Triphal /schezwan pepper corn
10 gms saunf / fennel seeds
10 gms methi seeds / fenugreek seeds
10 gms Shah Jeera / black cumin seeds
Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
used for flavouring Chicken, mutton, beef or Pork.
