Vegetarian egg curry
Ingredients
- Oil - 1 tbsp
- Mustard - 1/2 tsp
- Cumin - 1 tsp
- Onion - 1
- Green chilly - 1
- Chilly powder - 1/2 tbsp
- Ginger and garlic paste - 1 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1/2 tbsp
- Tomato - 3
- Salt - as required
- Beasan flour - 1/4 cup
- Cashew- 4
- Coriander leaves - few
- Sugar - 1/2 tsp
Method
- Heat oil in a pan, add ghee (leave ghee to melt).
- Splutter mustard seeds and cumin seeds.
- Add chopped green chillies and onions.
- Add salt and saute them.
- Add ginger garlic paste and saute again adding few coriander leaves.
- Add coriander and chilli powder.
- Saute in low flame.(Add more water if moist content is lost).
- Add tomato by grinding them into a paste, leave it to boil.
- Meanwhile, In a bowl add besan flour, chopped onions, coriander leaves, chilli powder, salt. Mix well by adding little water.(medium thick consistency).
- Make egg balls out of the above made batter and put into simmering onion tomato gravy.
- Leave for 5 minutes till it boils (in a very low flame, don't mix).
- Now add a cup of boiled water to the gravy (don't add cold water).
- Add cashew by grinding them into paste.
- Now, gently mix them.
- Boil them in high flame for a minute, switch off the flame, garnish and serve.
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