Egg Kofta Curry is simple yet very delicious !!
Easy to make and treats the taste buds too !!
Eggs are cooked on the Paniyaram Tawa for a slight twist ,which makes this curry vey attractive.
Serves : 3
Cooking Time : 30 min
Ingredients :
For the eggs :
Eggs 3
Onions 2 tbsp ( chopped )
Coriander leaves 1 tbsp ( chopped )
Salt to taste
For the gravy :
Cloves 2
Cinnamon 1’
Red chilly 1
Tomato Puree 1 cup ( 3 nos )
Ginger garlic Paste 11/2 tbsp
Chilly powder 1/ 2 - ¾ tsp
Turmeric powder ¼ tsp
Coriander powder 1 tsp
Oil 2-3 tbsp
Salt to taste
Grind to a paste :
Coconut 2-3 tbsp
Cashew 3-4
Method :
Beat the eggs well.
Add salt ,onions and coriander leaves ,mix well.
Pour this in a Paniyaram pan ,let it fry to golden brown ,set it aside.
For the gravy :
In a heavy bottomed vessel heat oil ,throw in cinnamon and cloves , let it splutter.
Add onions ,red chilly and fry till it changes colour.
Add ginger garlic paste and fry well.
Add the tomato puree ,salt ,turmeric, coriander powder and chilly powder ,give it a mix .Let it cook till raw smell leaves.
Now add the coconut cashew paste and let it boil till raw smell leaves.
Garnish with coriander leaves.
Just before serving add the eggs .
Serve with appam / roti / rice.
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