Ingredients
- egg- 4
- cloves – 4
- cinnamon stick – 1(small)
- star anise – 2
- sombu – 1 pinch
- onion- 1 sliced and grinded to fine paste
- ginger garlic paste- 1 tsp
- tomato- 2 ( fine paste)
- chilli powder- 1 tsp
- Turmeric powder – 1/2 tsp
- coriander powder – 2 tsp
- coconut- 1/2 cup – grated finely
- curry leaves – few
- corriander leaves-few
- oil 3 tsp
- salt as per taste
- water as needed
- full cream milk – 2 tsp (optional) (for more creamy taste)
Method
- Boil the eggs and keep it aside to cool.
- Heat oil in the pan.
- Add the cloves, sombu, cinnamon stick, star anise and fry it.
- Add the ginger-garlic paste and fry till the smell goes off.
- Now add the onion, till golden brown colour and add the tomato and curry leaves and sauté well.
- Add little water and while is starts boiling, add the turmeric powder, chilli powder, coroiander powder and salt.
- While it starts boiling, add the grated coconut and the cream milk.
- Check for the seasoning and switch off the stove.
- Now add the eggs after removing the outer skin and cut into half and put it in the kurma.
- Garnish with coriander leaves.
- Serve hot with rice.
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