Egg - 4
Coconut - 1/2 of whole coconut
Fennel Seeds (Sombu)- 1 tsp
Cinnamon - 1
Cloves - 1
Cardamom - 1
Green Chillies - 4
Roasted Channa Dal - 2 tsp
Ginger - 1 small piece
Garlic - 6 cloves
Mint (Pudina ) - 5 leaves
Curry and coriander leaves
Turmeric powder-1/2 tsp
Salt to taste


1)Boil eggs separately and remove the shells.Leave them aside By cutting it into two halves.
2) Heat oil in a kadai.Add ingredients from coconut to mint leaves and fry them for 3 minutes.Turn off the flame and allow it to cool down.Then grind them to masala.

3) Heat oil in a kadai.Add finely chopped onion.Fry till onion is part-cooked.
4) Then,add chopped tomato and fry them till tomato mixes well with onion.
5) Then grinded masala and salt.
6) Add little water and allow it to boil.
7) Finally,when it starts boiling add eggs to kurma.Let it boil for 8-10 minutes,till the oil separates.Garnish with coriander leaves before removing from the flame.Serve hot with Rotis or pooris.

Linking it up with EP - Herbs and Spices - Asafoetida and Fennel seeds event by divya.

 Priya Ranjit and Divya Pramil 's 60 days to Christmas event


PT said...

perfect with parotta..

Vidya said...

Delicious kurma..very inviting.

Sravs said...

Super Kurma !! looks so tasty !!

Chitra said...

nice post :)

divya said...

wow tempting n mouth watery..

Cham said...

That should be great with rice and roti!

UTs Hobby Time said...

Delicious n Yummy kurma.

UT's Hobby Time

Priya said...

Excellent,super tempting kurma.

Swathi Iyer said...

Delicious kurma.

Hema said...

Very delicious gravy..

Hema said...

Very delicious gravy..