~*~egg korma~*~

Ingredients

• 6 Eggs
• 6 Onions
• 6 Cloves
• ¼ cup Milk
• 3 tablespoons Ghee
• A piece of Ginger
• 1 stick Cinnamon
• Some Green Chilli
• 2 Cardamom pods
• 1 tablespoons grated Coconut
• ½ teaspoon Turmeric powder
• 3 tablespoons Coriander powder
• 2 tablespoons chopped Cashewnuts
• Salt to taste

You may like

Egg and bacon muffins

Preparation

• Chop the onions coarsely. Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
• Separate the Egg yolks and egg whites. Beat them separately.
• Mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste.
• Again beat the mixture for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set.
• Turn out the egg and cut into cubes. For korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown.
• Put onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top.
• Now add half a cup of water and bring to a boil. Add the egg cubes and cook gently till the korma thickens. Use freshly cut coriander for garnishing and serve hot with rice or parathas and chutney.