MOTTE SAARU/ EGG CURRY KARNATAKA STYLE

INGREDIENTS

• Eggs – 3

• Onion – 2

• Tomato – 1

• Green chillies – 2

• Curry leaves – few

• Ginger garlic paste – 1 tbsp

• Ed chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Turmeric powder – a pinch

• Garam masala powder – ¼ tsp

• Grated coconut – 3 tbsp

• Salt – to taste

• Water – 2 cups

• Coriander leaves – few

  
  

For Tempering

• Oil – 1 tbsp

• Asafoetida – pinch

• Mustard seeds – ¼ tsp

• Cumin seeds – ¼ tsp

• Fenugreek seeds – ¼ tsp

• Fennel seeds – ¼ tsp

• Bay leaf – 1

• Cardamom – 1 no

• Cloves – 2

• Star anise – 1

• Cinnamon – ¼ inch

  
  

INSTRUCTIONS

• Boil eggs, make 2-3 slits in each egg and keep aside.

• Chop onion, tomato, Green chilli, coriander leaves, grind coconut into paste with little water.

• Heat oil in a pan, add all the ingredients listed under ‘For tempering’.

• Add onion, green chili, curry leaves ginger garlic past and sauté till onion becomes brown.

• Add chili powder, coriander powder, turmeric powder, mix and sauté for a minute. Add chopped onions, mix and cook until tomatoes are cooked soft and mushy.

• To this add water, salt and bring to boil. Add the eggs simmer for 2-3 minutes. Add coconut paste and simmer for 8 minutes until the gravy becomes thick. 

• Add garam masala, coriander leaves, mix and switch off the flame.