Sunday, 16 June 2013

ANDA CURRY / EGG CURRY



 
ANDA CURRY / EGG CURRY

INGREDIENTS
GRAVY
 
Copra / Dry coconut grated 1 cup
Onions roughly chopped 4 – 5 nos.
garlic 8 – 10 cloves
Oil 2 tbsp
Chilli pdr 1 tbsp
Turmeric pdr / Haldi 1 tsp
Garam masala 1 tsp
Salt T.T.
Eggs   6 nos

 
METHOD:

1.       Dry roast the copra till light brown in colour. Keep separately.

2.       Heat 1 tbsp oil, add the chopped onions and garlic. Sauté till well browned but not burnt and soft. To it add the chilli pdr, garam masala pdr, salt, haldi.

3.       Grind the copra well. Remove.

4.       Now grind the onions to a smooth paste. To it add the ground copra and grind it together.

5.       Heat little oil, add the prepared paste. Sauté well in oil.

6.       Add water to form a gravy consistency. You can increase or decrease the amount of water depending on how thin or thick gravy you prefer. Bring to boil.

7.       Hard boil the eggs, shell them and slide them in the boiling gravy.

8.       Serve hot with chapatti or steamed rice.