Egg Curry Maratha style -Neer Dosa Malnad Style

                                                                                                        Maratha egg curry  is a spicy coconut curry, side dish for roties, dosas. wholesome meal with rice. we also call it as  "Khaskhas  andi curry" because khaskhas (poppy seeds) is also a key ingredient. It is a very simple and delicious curry ready within 30 minutes. I cook all the traditional Maratha cuisines in the same way as that is cooked by my Mother-in-law and other elder ladies in the family. I don't bring even a slight variation's to them nor I omit anything.                                                                                   As coconut paste gives us good gravy we don't need much onions, tomatoes, ghee and oil for preparing curries.   Using khaskhas in making  coconut paste gives curry a * evenly thicker non flowing consistency. *
                                                                      

Preparation                                                    time                          15 minutes 
Cooking time          15 minutes
Total time               30minutes

Cuisine                     Maratha
Author                      suma shekhar
Serves                       4
Utensils used           non stick  kadai

                           

Ingredients for Egg Curry :

Eggs                                    5    

Coconut grated                 2 cups            

Khaskhas                           2 tea spoon
Onion                                 1 big                                                                 lean chopped  tomato                                1 small 
Cloves                                    4
Cinnamon                          1small piece
Garlic                                  6 pods
Ginger                                 1/2"inch
Chilli powder                     2 tea spoon
Coriander powder            1 tea spoon
Turmeric powder             1 pinch
Salt                                        to taste
Vegetable oil                       2 table spoon
         
                         METHOD

*Blend grated coconut +tomato +ginger+garlic+cloves+cinnamon +khaskhas (poppy seeds ) make smooth paste adding water. 

* heat oil in a  medium sized kadai, saute onions till light brown, stir in ground paste check consistency. Add chilli powder,  salt, coriander powder and turmeric. 
*Adjust the consistency of the gravy to your desired thickness  at this stage curry will be watery it will thicken further. 

*when the curry begins to boil break single egg into curry stir quickly, little vigorously so that egg blends  with curry when the curry is still bubbling. 

*Bring the flame to medium but do not simmer because eggs will stick to bottom of the kadai in low flame.  

  * Break eggs far apart into kadai when the curry is bubbling vigorously the eggs will disintegrate in to gravy. Do not touch the gravy so that eggs should be whole and unbroken. 

 *cover and simmer with low flame for further 10 minutes. Eggs will be cooked  and masala smell disappears both at the same time .                 
* delicious curry is ready to serve with neerdosa, rice roti, chapathi, parota,  poori also with rice.
             
Note:                                                          1.for best results, don't forget to break and  stir single egg into gravy as per instruction. 

2. Elderly ladies in home used to dry roast chilli and coriander seeds with oil for curries how ever small quantity they may prepare, which gave aromatic flavour  to curries. If time permits you can also try that.