Egg & Peas Kurma
1. Hard boiled eggs – 5
2. Onion – 2 big, finely sliced
3. Tomato – 2 (grind to a paste)
4. Green chilly – 5, split lengthwise
5. Cooked green peas – 1/2 cup
6. Coriander powder – 2-3 tsp
Turmeric powder – 1/4 – 1/2 tsp
7. Ginger & garlic – 1 tbsp, chopped
Whole pepper – 1 1/2 tsp
Cinnamon - a small stick
Cloves – 3
Cardamom – 3
8. Medium thick coconut milk – 1 1/2 cups
Thick coconut milk – 1/2 cup
9. Curry leaves
10. Coriander leaves
11 Salt
12. Oil
Grind/crush together number 7 ingredients.
Heat oil in a pan and add finely sliced onions.
When onion becomes golden brown colour, add the ground masala,Green chilly & curry leaves. Cook till the raw smell of masala goes.
Add coriander & turmeric powder, cook for a few minutes. Add tomato paste & salt.
When oil starts appearing, add the cooked green peas and stir well.
Add the medium thick coconut milk. Let it boil.
Add the egg pieces, and cook for 5 more minutes.
Add thick coconut milk and cook for around 5 more minutes.
Garnish with coriander leaves.Serve hot with roti/appam/chapathi/puttu etc;
Notes: I used coconut oil for this recipe. In the original recipe, potato is also used. If you want, you can use 1 medium size potato (cubed & boiled) and add it along with the green peas.
