Malabari egg korma

Eggs can be cooked in a variety of ways...Fry them, boil them, add in cakes & biscuits......no matter what time of the day if you have them in fridge you can make a simple satisfying meal that is loved by all at home. Most people do not like eating raw eggs & i am sure 98% hate eating raw eggs.

Coming back to this Malabari dish it's a combination of roasted coconut & saunf goes well with ghee rice & parathas (Indian bread).

Preparation time: 10-15min.
Cooking time:15-20 min.
Serves :4
Ingredients: 

• 3-4 hard boiled eggs.
• 1/2 cup grated coconut.
• 1 tsp+1 tsp+2 tbsp coconut oil or any other oil.
• 1/2 tsp saunf / fennel seeds.
• 2 tsp pepper corns.
•  1/4 tsp turmeric powder.
• 1 tsp red chilli powder or Kashmiri chilli powder.
• 1 large / 100 gm onions minced. 
• 1 tsp grated ginger.
•  1 tsp coriander powder.
• 1/2 tsp jeera / cumin powder.
• 2 medium tomatoes( puree).
• 3-4 green chilies minced.
• Few curry  leaves.
• 2 whole red chilies.
• Salt to taste.
• 1/4 cup coriander leaves.

Method:

• Heat 1 tsp oil in pan add the grated coconut & roast on a medium flame, when its about to be brown it might take 5-7 min, add the saunf & the pepper corns & keep frying till the coconut turns to a golden color which might take another 5 min..Off the flame & keep stirring till its cooled down. Add the turmeric & grind to a fine paste.
• Heat 2 tbsp oil in a pan add the minced onion, green chilies & fry to a golden color.
• Add the grated ginger & saute for a sec.
• Add the coriander powder, jeera powder, chilly powder & saute for sec.
• Add the tomato paste,1 tbsp coriander leaves & keep stirring till the raw smell goes.
• Add the ground masala paste,salt to taste & about 1/2-1 cup water & let it boil.
• Cook till you get a semi thick gravy, add the rest of the coriander leaves.
• Cut the egg in half & lay it over the gravy & simmer for 5 min off the flame.
• In another pan heat 1 tsp oil when hot carefully add the curry leaves & the whole red chilies saute for a sec & pour over the egg curry & cover it immediately.
• Serve hot with Kerala parottas.