Saturday, January 17, 2015

Goan Egg Curry


Boiled Eggs: 4
Dessicated coconut: 3 tsp.
Tamarind: 1 tsp.
Turmeric powder: 1/2 tsp.
Garlic: 5 cloves, chopped
Whole red chilli: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.

  1. Make a paste of coconut, tamarind, turmeric powder, 3 cloves garlic and the whole red chilli in a mixer and keep aside.
  2. Peel the boiled eggs and make small cuts on the eggs and keep them aside.
  3. Heat oil and add chopped onions and fry until they become transparent. Add the remaining garlic and mix and fry for about a minute.
  4. Add the chopped tomato and salt. Let cook until the tomatoes are soft and mushy. Add coriander and cumin powder and mix well. Let cook for a minute.
  5. Add the ground paste and mix well, let cook for another minute. Add a cup of water and cover. Let cook on medium flame for 10 minutes. 
  6. Remove cover and add the boiled and peeled eggs. Mix well and cook for another 2 minutes. Turn off the flame and cover for another 10 minutes. Remove cover and serve hot. 

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