Chettinad egg drop curry

                                                    CHETTINAD EGG DROP CURRY

INGREDIENTS

• Egg – 4
• Oil – 1 tbsp
• Onion – 1 small
• Tomato – 1 small
• Ginger garlic paste – 2 tsp
• Curry leaves – few
• Coriander seeds – 1 tbsp
• Fennel seeds – 1 tsp
• Peppercorns – ½ tsp
• Khus khus – 1tsp [optional ]
• Grated coconut – 2 tbsp
• Garam masala pwdr – 1 tsp
• Turmeric pwdr – ¼ tsp
• Chilli pwdr – 1 ½ tsp
• Jeera – 1 tsp

PREPARATION

1. Grind onion + tomato + ginger garlic .
2. Dry roast red chilli + coriander seeds + khus khus + fennels seeds + jeera + peppercorns + coconut one by one . Cool it and grind it into fine pwdr or paste  .[ you can use oil also to roast the masalas ]

METHOD

Heat oil and add mustard seeds + curry leaves , let it splutter.

Add onion +tomato + ginger garlic paste and fry till oil separates.

Add chilli pwdr + turmeric + garam masala pwdr + salt and fry .

Add the ground masala paste and stir fry for a minute.

Add water and bring to a boil. .[ add enough water as we will be cooking for 15 mins ]

As the water starts boiling ,crack the egg and drop it directly into the curry.** [be careful while cracking the eggs ,try pouring without breaking the egg ,so that you get a whole yolk once the gravy is done ]

Give little space between each egg as it will spread .

Cover and cook for 15 minutes on medium low flame.

Off the flame and garnish with coriander leaves.

NOTES

1. Adjust spice according to your taste.
2. You can reduce chilli pwdr and roast 1 or 2 while red chilli with masalas and grind it together .
3. For variation ,y not beat the egg well and slowly pour in a circular movement in the gravy .
4. U can also add hard boiled deshelled eggs with slits .

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