Egg Kurma

Egg kurma is one such delicious,creamy and flavorful one which goes very well with rice, rotis, appam, idiyappam and parotta.
Kurma is prepared consisting of onion, tomato and grounded coconut with spices. Then eggs are broke n cooked in the kurma to give a different taste and flavor to the kurma.

Ingredients:

• Egg - 6
• Onion - 2
• Tomato - 3
• Curry Leaves - 1 string
• Chilli Powder - 1 tsp
• Corriander Powder - 1 1/2tsp
• Turmeric Powder - 1/4tsp
• Oil - 3tbsp
• Salt to taste
• Coriander leaves for garnishing
•  For Coconut Paste :
• Coconut(grated) - 1/4 cup
• Garlic - 3 cloves
• Ginger - 1/2" piece
• Green chilli - 2 to 3
• Fennel seeds - 1/2 tsp
• Cashews - 4
• For Tempering :
• Cloves - 4
• Cinnamon - 1" stick
• Star Anise - 2
• Fennel seeds- 1/4tsp

Method :

• Heat oil in a pan. Temper with the whole spices listed.
• When it splutters add finely chopped onion and curry leaves. Fry till translucent.
• Meanwhile make a fine paste of the ingredients listed for coconut paste.
• To the pan add finely chopped tomato and cook till mushy.
• Add the prepared coconut paste and fry well till raw smell goes away.
• Add in all the dry spice powders, salt and mix well. 
• Add required amount of water and allow it boil till oil oozes out.
• Now break one egg at a time in to a bowl and slowly drop it in the curry on low flame. Make sure eggs are seperately placed in the pan. Let it cook for 3 to 4 mins. 
• Carefully flip each egg and let it cook for another 3 mins.
• U can either pre-boil the eggs, make slits and drop it in the curry.
• Garnish with coriander leaves.
• Serve hot with peas pulao, jeera rice, ghee rice or roti.