Egg Kurma

Prepreparation,

Blend together 1/4 cup julienne onions, 2 almonds, 2 cashewnuts, 1/2 tsp khas khas and 1/2 tsp watermelon seeds into a paste. Keep aside.

Boil 1 egg and keep aside.

For egg,

Take a kadhai and heat oil.

Shallow fry the boiled egg.

When the egg turns golden brown, sprinkle 1/4 tsp salt, 1/2 tsp red chilli powder and mix well.

For gravy,

In the same kadhai, heat the remaining oil.

Add 1/4 tsp jeera, 1 cinnamon stick, 2 whole pepper corns, 1 black elaichi, 1 bay leaf, 1/2 tsp ginger garlic paste, 2 tbsp tomato puree, 1 tsp green chilli, 1 tsp dhania powder, 1/8 tsp haldi, 1/4 tsp red chilli powder and mix well.

Add water as required and let it to simmer.

When it begins to simmer, add the blended paste, 1/8 tsp salt, 1/2 cup coconut milk and allow it to simmer for 2 minutes.

Then add shallow fried boiled egg and allow to cook for a minute.

Serve hot with paratha or naan.