Egg & Peas Kurma

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.