Egg Burji Kurma

This particular recipe I came across from one of my friend’s mom, whom I completely lost touch. But then the taste of the food they served whenever I visited their place still lingers in my mouth. My friend’s mom cooks so well, such that even simple onion chutney taste divine. I have tried many recipes with help of her tips and guidance, and this burji kurma is one such recipe, which goes well with all tiffin like idly, dosa, and chappathi.

Ingredients:
Eggs -3nos
Onion (finely chopped) -2nos
Tomatoes (finely chopped) -2nos
Ginger and garlic paste -1tsp
Garam masala powder -1tsp
Chilli powder -1tbsp
Dhania powder -2tbsp
Turmeric Powder -1/4tsp
Oil -3tbsp
Salt -as per taste

Masala to grind:
Coconut (grated) -1cup
Cashew nut -4nos
Poppy seeds -1tsp
Fennel seeds (perunjeeragam) -1tsp

Grind these ingredients into a fine and smooth paste.

Method:
1. In heavy bottomed pan, add oil, when its hot enough sauté the onions followed by ginger and garlic paste. Fry till the raw smell goes, then add chopped tomatoes. When oil separates from tomatoes add chilli powder, dhania powder, garam masala powder, turmeric powder, salt.

2. Fry for 3 minutes, make sure the dry masala’s should not get burnt. Then add the coconut masala and sauté for another 5 minutes. Allow it to boil for another 10-15 minutes after adding sufficient amount of water to gravy consistency.

3. Finally before removing from the stove, break 3 eggs into the kurma, jus swirl it once with a spoon and close with lid and allow it to stand for jus 5 minutes in slow fire. After 5 minutes garnish the kurma with chopped coriander and pudhina leaves.

4. Can be served with chappathi, idly, dosa and parotta