Hyderabadi Egg Korma

Serving :4 l Prep Time: 20 mins l Cooking time: 40 mins

Ingredients:

For wet masala: ¾ cup / 180 gms Fresh coconut, skinoff & diced

4-5 dry Red chillies, whole

8-10 Garlic cloves, peeled

1 inch Ginger, peeled & chopped

1 tbsp. Coriander seeds

1 tbsp. Cumin seeds

2 tbsp. Poppy seeds

2-3 tbsp. Water

For the curry:

6 boiled Eggs

80 ml /6 tbsp. Oil

10-12 Curry leaves (washed)

3 onions medium sized, finely chopped

3 tomatoes medium sized, finely chopped

½ tbsp. turmeric powder

½ tbsp. Garam masala powder

Salt to taste

1 cup /250 ml of water

4 tbsp. / 60 ml tamarind extract/pulp ( in a small bowl soak a small lemon sized tamarind ball into 5 tbsp. Of Water for 15 min, then squeeze and strain the pulp into a new bowl with the help of strainer)

½ cup /120 ml Coconut milk (canned / fresh) I used canned

2 tbsp. fresh chopped Coriander, finely chopped

Process :

Sept 1: To a grinder jar add all the ingredients mentioned in the wet masala list and blend it to smooth paste by adding 2-3 tbsp. of water. Place out in separate bowl for the later use

Sept 2: Heat oil in a clay pot/pan on medium heat once heated add curry leaves to the pan and stir until they start spluttering

Sept 3: Next, add chopped onions to the pan and fry for 5-7 min on medium flame until they become soft and light golden brown. Keep stirring

Sept 4: Next, add chopped tomatoes to the pan and mix well. Fry for another 5-7 min on medium heat until tomatoes get soft.

Sept 5: Next, add wet grounded mixture to the pan and mix well. Turn the flame low and keep stirring / bhuno the masala for next 7-10 min.

Sept 6: Next, add turmeric powder, garam masala powder, salt and mix well. Keep stirring the masala until oil separates

Sept 7: Next, add water to the pan and mix it with the masala. Let it simmer for 5-7 min on medium flame until gravy thickens

Sept 8: Next, add tamarind extract and coconut milk to the pan and mix well

Sept 9: Next, add boiled eggs to the curry and mix it gently. Cook for another 5 min and turn off the flame

Sept 10: Next, add the chopped coriander for garnishing

Time to taste

Enjoy with rice, rumali roti, malabari paratha, salad etc