EGG KORMA
Ingredients:• 6 eggs
• 6 onions
• ¼ cup milk
• 2 tbsps cashew nuts
• 3 tbsps ghee
• 8 green chillies
• 1 tbsp grated coconut
• 3 tbsps corrinader powder
• 6 cloves,
• 1 stick cinnamon
• 2 cardamon pods
• 1 piece of ginger
• ½ tsp turmeric powder
• Salt to taste.
Method: Grind together the green chillies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder. Chop the onions coarsely. Separate the yolk from the eggs and beat the egg whites till stiff. Add the yolks, milk and salt to taste.
Beat the mixture again for 10 minutes. Place the egg mixture into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes.
To make the korma, heat ghee in a saucepan and fry till the chopped cashew nuts turn golden brown. Put in the sliced 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. Add half a cup of water and bring to boiling point. Add the egg cubes and cook gently till the korma thickens. Garnish with freshly cut coriander leaves. Serve hot with rice or parathas and chutney.
