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Egg korma is an easy spicy egg recipe with boiled eggs chopped and cooked in a delicious onion tomato mix. The eggs are stir fried in a spicy kurma and served with roti or paranthas.
- Combine the green chilies, coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder and blend in a mixer till smooth. Keep aside.
- Separate the yolk from the eggs and beat the egg whites till stiff.
- Add the egg yolks and milk to the egg white mixture and salt and whisk well for 10 minutes.
- Place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set.
- Remove and cut into cubes.
- Heat the ghee in a pan, add the cashewnuts and saute till golden brown.
- Add the sliced onions, ground masala paste and salt, mix well and saute on a low flame, till the onions turn light brown.
- Add half a cup of water and bring to a boil.
- Add the egg cubes and cook gently till the korma thickens.
- Garnish with coriander.
- Serve hot with rice or parathas and chutney.
This recipe was contributed by wink on 29 Aug 2011
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