Egg Kurma

I had this dish on a Sunday morning. Piping hot, with dosas! It was delicious. A recipe from my sister-in-law’s family, egg kurma was a regular in her growing up days. It tastes best with dosai. The spice levels have been kept to a minimum but you could easily notch it up a bit.

Egg Kurma

Ingredients:

To Grind:

Tomato – 1
Coconut pieces – 1/4 cup
Fennel seeds – 1/2 tsp

For the kurma

Oil
Fennel seeds – 1/2 tsp
Green chillies – 2
Onion – 1, large
Tomato – 1
Ginger-garlic paste – 1 tbsp
Turmeric powder – 1/4 tsp
Garam Masala – 1/2 tsp
Coriander powder – 2 tsp
Kashmiri Chilli powder – 1 tsp
Salt to taste
Egg – 6
Fresh coriander – 1/4 cup
Curry leaves – 1 sprig

Method:

  • Grind the ingredients mentioned under ‘To Grind’ to form a smooth paste; add a little water to reach a smooth consistency

Egg Kurma

  • In a wok, add oil
  • Add fennel seeds and allow to splutter
  • Add finely chopped onions and two slit green chillies and fry till the onions begin turning golden brown

Egg Kurma

  • Add ginger-garlic paste
  • Fry for a minute before adding chopped tomatoes
  • Add turmeric, garam masala, coriander powder and chilli powder
  • Stir for a couple minutes and then add the ground paste

Egg Kurma

  • Add about a 1/4 cup of water and mix well
  • Add salt to taste
  • Allow this to cook on a low flame for about ten minutes till you see the oil separating
  • At this stage, add about 3 cups of water (or more, depending on the consistency you need)

Egg Kurma

  • Bring this to a boil and allow the oil to separate (do this on a medium to low flame)
  • Add more salt if needed, at this stage
  • Break 6 eggs into the wok (you can break the eggs into a separate bowl and then add them; ensure that the eggs are whole and not whisked)
  • Once you add the eggs, do not stir
  • Cover the wok and cook on low flame for about 5 minutes
  • Then, stir slowly and check if eggs are cooked
  • Garnish with curry leaves and fresh coriander
  • Serve hot with dosai!

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