Egg Kurma Recipe - Egg Vegetable Kurma - Egg Kurma Recipe with Brinjal/eggplant and Ridgegourd

spicy egg kurma recipe - easy sides for roti,parotta

egg kurma ,tried with some vegetables like brinjal and ridge gourd with spice powders.This is an easy recipe,specially for beginners who want to achieve hotel/restaurant style taste kurma.

I tried this recipe when i had some leftover ridge gourd and brinjal in the refrigerator.Also V bought eggs for sunday meals,so made egg kurma along with leftover vegetables and i pressure cooked it with spice powders i had in my pantry.Chop your veggies finely so that it will cooked mushy once pressure cooked and all the nutrients and flavors combined to the gravy.This is similar to salna recipe and you have to add more curry leaves here in the recipe to enhance more flavor, simple kurma paste with coconut,poppy seeds and fennel seeds.I already shared some egg recipes here like simple and south indian muttai masala,which is a simple common recipe we make.

You can pair this with any biryani recipe or pulao,goes perfectly with parottas,rotis and any flat breads.lets move on making the recipe.,

Hard boil your eggs and make slit with toothpick or with knife,the egg will absorb the flavors easily once it is added to the gravy.The addition of brinjal is the secret ingredient to the gravy and there you will definitely get the taste.if you want to avoid eggs,then simply go with vegetables you have and make it as a one pot recipe.

egg kurma recipe

stew made with vegetables and boiled eggs

Ingredients

• hard boiled eggs - 5 nos
• Brinjal/eggplant - small - finely chopped - 1 cup
• ridge gourd,peeled,finely chopped - 1/2 cup
• onion - 2 finely chopped
• tomato - 2 finely chopped
• onion,ginger,garlic paste - 2 teaspoons
• coconut,fennel seeds,poppy seeds,curry leaves - for making paste,as per your taste
• turmeric powder - 1/4 teaspoon
• red chilli powder - 1 teaspoon
• pepper powder - 1/4 teaspoon
• coriander powder - 2 teaspoons
• garam masala - 1/4 teaspoon
• fennel seeds- for tempering
• sesame oil - as needed
• salt -to taste
• curry leaves - as needed

Instructions

1. Heat oil in the pressure cooker pan,add fennel seeds and saute it till it get fried well.add curry leaves and wait till it splutters.
   
2. Add finely chopped onions and saute till it soft and translucent.Once it get done,add onion ginger garlic paste to it and then saute till raw aroma leaves.
3. Now add the finely chopped tomatoes and cook it till it combines with everything in the pan.
4. Add the brinjal/eggplant and ridge gourd to it and saute it till the brinjal color changes.
5. add little water and boil it for 2 to 3 minutes.Here the vegetables get half cooked.
6. add the red chilli powder,turmeric powder,coriander powder and garam masala to it.
7. Add enough water to cook the masalas and then add the paste made from coconut,fennel seeds,poppy seeds and curry leaves.Mix it well and add enough salt to the recipe.
8. Add water and then pressure cook it for 3 whistles.Once pressure released add boiled eggs and simmer it for another 3 to 4 minutes.
9. Switch off the flame once the oil separates and serve piping hot.