Tomato Egg Kurma

Ingredients

1. Eggs – 7, hard-boiled and halved

2. Tomatoes (medium sour) – 2 medium-large, blanched (step 2)

3. Oil – 2 tbsp

4. Fennel seeds – 1/4 tsp

5. Onion – 1/2 large, thinly sliced

    Green chilies – 1 – 2, slit

    Curry leaves – A few

6. Coconut milk, medium-thick – 1/3 cup

     Hot water – 3/4 -1 cup or as required

7. Salt – To taste

8. Cilantro- 2- 3 tbsp, chopped

To grind to a paste

9. Poppy seeds – 2 tsp

    Ginger – 1/2 inch, roughly chopped

    Garlic – 3 – 4 medium-small cloves

    Cashews – 10 – 12, soaked in warm water for 10 minutes

    Fennel seeds – 3/4 tsp

    Cloves – 3

    Cardamom – 2

    Cinnamon stick – 1/2 inch

    Turmeric powder – 1/2 tsp

    Chilly powder – 1/2 – 3/4 tsp

Method

1. Grind all the ingredients numbered 8 to a fine paste

2 Boil water in a vessel. Put the tomatoes and boil for 3- 4 minutes until their skin starts peeling off. Take them outside and peel their skin. Puree the tomato flesh.

3. Heat oil in a pan at medium-high heat. Add in fennel seeds and stir for a few seconds. Add sliced onion, green chilies, curry leaves, pinch of salt and saute until onion turns light golden. Add the ground paste and cook over medium-low heat for 15 – 20 minutes, stirring in between. Add tomato puree, salt and cook for 5 – 6 minutes. Add coconut milk, hot water and cook for a couple of minutes. Add the boiled egg halves and cook for about 4 minutes at low heat. Sprinkle cilantro and switch off.

Recipe courtesy – Nikhila Anand