CHETTINAD STYLE | EGG CURRY | انڈے کا سالن | एंडे का सालन | DECCAN’S PAKWAN
Ingredients:
- Cumin Seeds: 1.5 tsp
- Coriander Seeds: 3 Tsp
- Fennel Seeds : 1 Tsp
- Red Chillies : 5
- Pepper Corn: 1 Tsp
- Grated Coconut: 5 Tbsp
- Oil: 3Tbsp
- Turmeric Powder: ¼ Tsp
- Eggs: 4
- Mustard Seeds: 1 Tsp
- Sprig Curry Leaf: 7-8
- Onion: 2
- Ginger Garlic Paste: 2 Tsp
- Tomato Puree: 1 cup
- Kashmiri Chilli Powder: 1.5tsp
- Green Chilli: 2
Salt to taste
Process
1 To make the Chettinad Masala (Masala Paste), heat 1 tbsp oil in a pan and once slightly hot, add the cumin, coriander and fennel seeds. Give a stir and fry on low heat for 30 secs. – Now add red chillies and black peppercorns, give a mix and fry for 30 secs on low heat. – Add the grated coconut and mix & fry on low heat for 4-5 mins till light brown in color. – Remove onto a plate and allow it to cool completely.
2 To make the paste, add it to a grinder and first coarse grind it to a powder. Now add around 5-6 tbsp water and blend it into a smooth paste. – Fine chop the onions and slit the green chillies. – Boil and shell the boiled eggs. – For Tomato purée, blend 2 medium sized red tomatoes in a blender
3 Heat 3 tbsp oil in a kadhai and add 1/4 tsp Turmeric Powder. – Give it a stir and add the boiled eggs. Fry on low heat for around 2-3 mins till golden. Take out on a plate.
- In the same oil add the mustard seeds and when it splutters, add the cumin seeds. Give a stir and add the curry leaves. –
4 Give a stir and add the chopped onions. Mix and fry on medium heat for 5 mins Now add the ginger garlic paste and fry on low heat for 2 mins. – Add the tomato purée, Turmeric (a pinch) and Kashmiri Chilli Powder & salt. Give a mix and fry on medium to low heat for 2-3 mins. – Now add the Masala paste, give a mix and fry on medium heat for 5-6 mins till oil separates. – Add 250 ml water and simmer for around 2 mins till oil separates. – Add the fried eggs, give a stir and cover & cook on low heat for 10 mins.
- Remove lid & serve hot.
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