“Egg-Raw Tomato Kurma" served with Ghee Rice and Kerala Parotta … Egg Curry is very versatile and goes well almost with any dish like ghee rice, parotta’s, roti, dosa, idly and even sevai … these kerala parotta's are store bought, that are available in a pack of 5 which are to fried on tava at home with ghee till crisp and done, when you don't keep well these are a boon … In all a delicious combo meal … Yummilicious …
** I love preparing egg curries as they are not only easy to prepare but also turn out delicious not to mention healthy too. I have posted so many types of egg curries before, but still I do not tire of trying out new dishes using eggs. I must say eggs are my best friends and I always have them in stock. Today’s curry is a simple Kurma that I have grown up relishing it, as Mom made the best kurma. So this is an age old recipe, say about 42 yrs or so, but to date I love it the best and try to keep the basic method same, while I tweak a little bit here and there. This time I have added on raw tomatoes and they really do taste delicious, in case you do not want to or they are not available you can add a small marble sized tamarind while grinding the masala too. Addition of butter towards the end is also optional, but do try it out, somehow I have always found that it gives a lift to Non.Veg dishes that are spicy and turns out that much more delicious.
** Before I forget I have to mention here though I have done so on title, that though I do prepare kerala parottas at home, it is a tedious task for me and having shoulder, neck and spine issues it makes it that much more difficult. If not rolled well, these parottas turn out a mess and will not get evenly layered. But, I will definitely be posting the same with step procedures soon for the sake of all my followers. This one is bought from nearby stores. We get them in a pack of 5 which is somewhat half fried. It has to be further fried with a little bit of ghee on hot tava till crisp and done. Though I prefer the homemade ones, these are delicious too and the next best thing. When there are loads of works to be accomplished, especially during festive times it becomes difficult to single handedly do so much work, so in order to take some rest and to enjoy the food at the same time, I bring them from stores as they are really good.
**. Remember to always use fresh eggs for good health and best results. Also the technique of perfectly hard boiled eggs must be learned if you are a newbie to cooking of eggs. Many a times I come across hard boiled eggs, even in restaurants which are overdone. When you slice the boiled eggs into halves if there is a bluish tinge on the outer side of the yolk, it means the eggs are over boiled, which I find very unpleasant. Off course the egg is edible, no issues there, but it is overdone and the yolk too is hard textured. Perfect hard boiled eggs are bright yellow without any tinge and softer texture yolks that once you relish you will never forget about. Check out the link at the bottom of this recipe on method of preparing perfect hard boiled eggs. Without running into much details let us move on to the preparation of this curry. Sharing a common link at the bottom of more egg recipes, which you can try and enjoy with your family.
** Here is the simple Recipe for “Egg-Raw Tomato Kurma” … My Style …
** Hard boil 6 eggs, shell them and keep them ready aside. You can check the link provided at the bottom of this recipe for the method of perfect hard boiled eggs.
** For the Masala to be Ground : Heat 2 tblsp of oil in a kadai, when hot lower the heat and add in 1 tsp jeera (cumin seeds), 2 tblsp dhania (kothimbir/coriander seeds), 1 tsp of miri (black pepper corns), 2-3 ellaichi (green cardamoms), 4-5 lavang (cloves), 1 inch piece of tike saal (dalchini/ cinnamon), pinch of jaivitri, 1 tsp of cus cus, pinch of vonvo (ajwain/carom seeds) and fry for a minute.
** Now add in 10-12 peeled losun (garlic cloves) chopped into pieces, 1 inch alle' (adrak/ginger) piece also chopped into pieces, a few curry leaves (kadipatta/karbev) and one large onion (piyav/ kanda) roughly chopped. Continue frying until the onions are translucent. Now add in 5-6 green chillies (tarni mirsanga/hirvi mirchi) cut into pieces, 8-10 Kashmiri Red chillies or Kumte chillies and fry for a minute.
* Finally add in about 2 cups of freshly grated coconut / soyi and continue frying for a good 3-4 minutes or till slightly crisp. Remove and add this into a mixer grinder along with one cup of finely chopped coriander leaves (kothambiri pallo/dhania) and grind to a very smooth paste with about 1 cup of water. The masala should be ground to a thick and smooth consistency, so be careful with addition of water.
** In a thick bottomed kadai add 2 tblsp of ghee/toop, when hot and melted add in 1-2 bay leaves (tej patta) and one large sized onion (piyav/kanda) sliced lengthwise thinly and fry till translucent. Now add in 1 tsp of Kashmiri Red Chilly powder and fry for a second and then add in ½ tsp of Goda Masala (Optional) followed by the ground masala. Fry all the masala on medium heat for 4-5 minutes till you get a good aroma.
** Add 2-3 medium sized raw tomatoes (harvo tomato) sliced into rings of 1/3 inch thickness and mix well. Check the consistency of the gravy and add in water as necessary to bring to a thick gravy consistency. Lower the heat, cover and cook till the raw tomatoes are 80% done. Add salt to taste and the shelled hard boiled eggs into the curry and mix well. Cover and cook until done.
** Finally add in a lemon sized ball of fresh homemade butter/loni and a handful of finely chopped coriander leaves (kothambari pallo/dhania) on top of the curry. Remove and keep it aside tightly covered with a lid for about 20-30 minutes and it is done. You can add in a tablespoon of kasoori methi (dried methi leaves) instead of coriander leaves if desired, tastes good. I somehow forgot and added all the coriander leaves while grinding, so garnishing had to be left out.
** “Egg-Raw Tomato Kurma” is done and ready to be served. This curry tastes best when served with either ghee rice or jeera rice, though you can serve it with normal rice too. You can also serve it with parotta or roti too, in which case keep the consistency of the curry slightly thicker than for rice. You can also serve it with dosa, panpolo or appos the way I do for breakfast the next morning, it tastes awesome. Children love dunking the appos in the curry and relishing it.
** If you love egg curries, try this curry and enjoy with your family and friends. Though this curry tastes best when prepared fresh and served, a few hours priorly cooked will not make much change in its change. So if you are in a hurry you can always prepare it a few hours earlier and if the curry thickens out much, add in some hot water, check salt and then serve the same hot with any side dish of your choice.
** Note : Addition of Goda Masala is a matter of choice. Goda Masala is a pungent garam masala from Maharashtra and is loved very much in my home. You can either leave it out or add in normal garam masala powder too. But if you have access to Goda Masala, do purchase the same and store it in your fridge, it lasts for over a year and trust me it tastes wonderful.
** Note : You can add in a small marble sized tamarind if raw tomatoes are unavailable in your vicinity. You can also add firm ripe tomatoes in place of raw ones. However, do try out dishes with raw tomatoes they taste superb with a distinct aroma and are also really delightful to be relished on too.
** Note : Addition of fresh home made butter add the end enhances the flavor of non-veg dishes and I always make it a point to do so. You can also add in a tablespoon of ghee in place of butter if desired, though it is not the same, but tastes good too. I understand these are loaded with calories, but the addition is to the whole lot of the curry and trust me with non-veg I think they are healthier.
** For the “Method of Perfect Hard Boiled Eggs” Recipe, Please follow the link given below …
** Sharing a common link to all the “Egg” dishes in the Blog. Please do check out through the same for more delicious dishes, they are all tried and tested in my own kitchen ….
https://gayathrifoodbytes.blogspot.com/search?q=egg
** For the “Ghee Rice” Recipe, Please follow the link given below ….
** Also sharing a common link to more “Kurma” recipes posted in the blog, both Veg and Non.Veg. You can check out through the same. Also sharing the link to Veg.Kurma recipe a age old recipe that my Mother always prepare and is still a favorite in our homes.
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