Recipes from Karnataka are something unique from other because it will give equal importance to both spice and sweet taste. Generally the dishes are common across the country but the cooking style and ingredients will vary. Likewise here you are going to see egg curry from Karnataka’s cuisine. It is very simple dish and best lunch box recipe. It can be prepared instantly and children will love it.
Ingredients required
(i)Major ingredients
· 5-6 eggs, boiled and peel
· One medium onion (sliced)
· One Tomato (finely chopped)
· One large Potato (peeled and cubed)
· 1/2 cup of Coconut milk
· 4 tbsp of Oil
· Salt as per your taste
(ii)Masala making
· 1 1/2 tsps of Coriander seeds
· 1/4 tsp of Cumin seeds
· A small pinch of Methi seeds
· A pinch of Mustard seeds
· 4 tbsps of grated Coconut
· 5-6 of red chilies
· 3 - 4 cloves of Garlic
· One large sized Onion
· 1 tsp of Tamarind (paste)
(iii)For seasoning:
· Cinnamon stick
· 6 - 8 Curry leaves
· 2 beaten egg, (optional)
Preparation methods
1. Initially you need to roast methi seeds, mustard seeds, cumin seeds, red chillies in low flame. When it get splutters then add sliced onion, turmeric, garlic, coconut and fry for 8 minutes.
2. Grind the spices coarsely with coconut milk and keep it aside.
3. Now heat the oil, add cinnamon stick, curry leaves and onions respectively. When onion changed to brown color, then add coarsely grinded paste into it.
4. Add few tomato pieces and cook it for 10 minutes, then add cubed potatoes and three cup of water into it.
5. Finally add boiled eggs and cook for 10 minutes in simmer heat. If you wish finally add coconut milk before 2 minutes to switch off.
6. Serve it hot for dosai or rice.
Ingredients required
(i)Major ingredients
· 5-6 eggs, boiled and peel
· One medium onion (sliced)
· One Tomato (finely chopped)
· One large Potato (peeled and cubed)
· 1/2 cup of Coconut milk
· 4 tbsp of Oil
· Salt as per your taste
(ii)Masala making
· 1 1/2 tsps of Coriander seeds
· 1/4 tsp of Cumin seeds
· A small pinch of Methi seeds
· A pinch of Mustard seeds
· 4 tbsps of grated Coconut
· 5-6 of red chilies
· 3 - 4 cloves of Garlic
· One large sized Onion
· 1 tsp of Tamarind (paste)
(iii)For seasoning:
· Cinnamon stick
· 6 - 8 Curry leaves
· 2 beaten egg, (optional)
Preparation methods
1. Initially you need to roast methi seeds, mustard seeds, cumin seeds, red chillies in low flame. When it get splutters then add sliced onion, turmeric, garlic, coconut and fry for 8 minutes.
2. Grind the spices coarsely with coconut milk and keep it aside.
3. Now heat the oil, add cinnamon stick, curry leaves and onions respectively. When onion changed to brown color, then add coarsely grinded paste into it.
4. Add few tomato pieces and cook it for 10 minutes, then add cubed potatoes and three cup of water into it.
5. Finally add boiled eggs and cook for 10 minutes in simmer heat. If you wish finally add coconut milk before 2 minutes to switch off.
6. Serve it hot for dosai or rice.