Egg Korma

Here is the other recipe I tried from the magazine that Mom bought yesterday. If you do not eat eggs, then make the korma with paneer or mixed vegetables instead. 

Egg Korma
 

 2 eggs
1/4 cup grated coconut
1 green chili
1/4 tsp black cumin seeds (shah jeera)
1 onion
1 tomato
small piece ginger
1 garlic clove
1/8 tsp turmeric powder
1/8 tsp cumin powder
1/8 tsp coriander powder
a pinch chili powder
1/4 tsp garam masala powder
handful coriander leaves
1 sprig curry leaves
oil
salt

Boil eggs, shell, make slashes all around and keep aside. Chop onions, tomatoes, ginger and garlic and slit green chili. Heat oil in a pan. Fry the onions till transparent. Then, add chili, ginger and garlic and fry till they turn brown. Add the tomatoes and fry till pulpy. Add turmeric, coriander, cumin and chili powder and saute for a while. Meanwhile, grind coconut and shah jeera till smooth. I added little of the onion tomato mixture while blending to get a thicker paste. Add this to the pan and fry till raw smell goes. Add 1 cup water and salt and bring to a boil. Slip in the boiled eggs and simmer for few minutes, till gravy reaches desired thickness. Sprinkle garam masala and mix gently. Garnish with curry leaves and coriander leves. Serve hot with rice.