Egg Kurma


4-5 boiled eggs
2 onions, finely chopped
1 large tomato, chopped
1 tsp ginger-garlic paste
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
8-10 mint leaves
few curry leaves
3/4 tsp fennel seeds
1 tsp white poppy seeds/khus khus
1″ cinnamon
1 cardamom
2 cloves
4-5 tbsp grated coconut
6 cashew nuts
2 tbsp oil
chopped coriander leaves


  1. In a pan, dry roast fennel seeds, poppy seeds, cinnamon, cardamom, cloves, grated coconut and cashew nuts for 2 minutes and grind to a paste.
  2. Heat oil in a pan and add chopped onions and fry till transparent.
  3. Add ginger-garlic paste and mint leaves and saute for 2 minutes.
  4. Add curry leaves, chilli powder, coriander powder, turmeric powder and salt and mix well.
  5. Add the chopped tomatoes and saute for 2-3 minutes.
  6. Then add the ground paste and cook for few minutes, stirring so that it does not stick to the pan.
  7. Add the boiled eggs, mix and cook without lid for 2-3 minutes.
  8. Add about 2 cups of water and cook covered on simmer till the gravy thickens.
  9. Garnish with chopped coriander leaves and remove from flame…Serve hot…
Recipe Source:  Sailu’s Kitchen


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