Egg And Peas Kurma
Servings: 4
Print Recipe
Ingredients
- 4 - 5 Hard boiled eggs
- 2 big Onion finely sliced
- 2 medium Tomato grind to a paste
- 2 Green chilly split lengthwise
- 1/2 cup Cooked green peas I used frozen peas
- 2-3 tsp Coriander powder
- 1/4 -1/2 tsp Turmeric powder
- 1/2 tsp Fennel powder
- 1 tbsp each Chopped Ginger & garlic
- 1.5 tsp Whole black pepper
- A small stick Cinnamon
- 3 Cloves
- 3 Cardamom
- 1.5 cups Medium thick coconut milk
- 1/2 cup Thick coconut milk
- Curry leaves
- 1 tbsp Chopped Coriander leaves
- Salt
- Oil
Instructions
- Grind/crush together ginger garlic,black pepper, cinnamon, cloves and cardamom.
- Heat oil in a pan and add finely sliced onions. Cook till it browns...
- When onion becomes golden brown colour, add the ground masala & curry leaves. Cook till the raw smell of masala goes, 3 - 4 mins.
- Add coriander, turmeric and fennel powder, cook for another 3-4 mins.
- Add tomato paste & salt. Cook till the paste is reduced and oil starts appearing.
- Add the cooked green peas (I added the frozen peas directly) and stir well.
- Add the medium thick coconut milk. Let it boil.
- Add the boiled eggs, simmer and cook for 5 - 7 more minutes.
- Add thick coconut milk and cook at lowest flame, for around 5 more minutes.
- Garnish with coriander leaves. Serve hot with roti/appam/chapathi/puttu etc;
Notes
I used coconut oil for this recipe. In the original recipe, potato is also used. If you want, you can use 1 medium size potato (cubed & boiled) and add it along with the green peas.