EGG KHURMA

Today's recipe is of a delicious and easy to make khurma that goes well with both rice and chapathi.

Ingredients

6 eggs boiled

2 tbsp oil

2 cardamoms

1 cinnamon

1 tbsp garlic paste

1 tbsp ginger paste

4 big tomatoes pureed

1/2 cup curd

1/2 cup ground coconut

1 big onion chopped

1 tsp red chilli powder

1 tsp salt

juice of 1/2 lemon

coriander and mint leaves

Method

• Heat oil in a pressure cooker, add cardamoms, cinnamon and onions and saute for a few minutes. 
• Then add garlic paste, ginger paste, red chilli powder and salt and mix well.
• Next add tomato puree and cook till oil starts separating.
• Next add curd and cook for a minute.
• Dissolve the coconut paste in 3 cups water and add to the gravy along with coriander and mint leaves. 
• Close the lid and pressure cook for about 10 minutes. 
• Then add lime juice and the boiled eggs.
• Again bring the gravy to a boil and switch off the gas.
• Serve hot with rice, chapathi or pulao.