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Egg korma
Ingredients
| Eggs | 5 |
| Onions | 3 |
| Tomatoes | 2 |
| Ginger paste | 1/2 tsp |
| Garlic paste | 1/2 tsp |
| Green chillies | 2 |
| Cinnamon | 1 stick |
| Cloves | 2 |
| Cardamom | 3 |
| Red chilli powder | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Coriander Powder | 1 tsp |
| Grated coconut | 1 cup |
| Aniseed | 1 tsp |
| Refined oil | 2 tsp |
| Salt | to taste |
| Coriander leaves | (chopped) for aroma |
Method
Heat oil in a saucepan. Add cinnamon, cloves, cardamom and heat it for a while.
Add finely chopped onions until the onions become transparent.
Add tomatoes, Ginger paste and Garlic paste. Fry it for about a minute.
Add green chillies, red chilli powder, coriander powder, turmeric powder and salt.
Grind grated coconut and aniseed. Add this paste to the fried mixture. Now add some water to make gravy and bring the gravy to boil.
Add raw eggs one by one. Note that the eggs should be added in different parts of the vessel to prevent a large clump.
Cook on low flame till eggs are cooked well. Egg korma is ready. Bring it to boil and then transfer it to the serving bowl. Decorate with Coriander leaves