Jiten Vaidya

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Khus Khus Egg Curry

Other

Ingredients

Dry Masala

  • 1/2 Cinnamon stick, or substitute commercial garam masala
  • 3/4 Cup coconut shavings, dried, coarse
  • 6 Cloves, whole, or substitute commercial garam masala
  • 1 T. Khus Khus
  • 1 t. Jeera
  • 5 Chillies, dried, whole
  • 4 T. Oil

Wet Masala

  • 2 Tomatoes, Coarsely Chopped
  • 1 Onion, Coarsely chopped
  • 3 T. Garlic, Peeled & halved only
  • 1.5 T. Ginger, Finely chopped

Main Ingredients

  • 1 t. Mohri
  • 1.5 t. Haldi
  • 3 Onions, Finely chopped
  • 3 Tomatoes, Finely chopped

Steps

  1. ....
  2. Separately, fry each in a dry pan without oil: the Khus Khus, Jeera, Cinnamon, Cloves . Grind in a coffee grider and remove to a plate.
  3. Fry the Coconut shavings and Chillis in the oil until golden brown and remove them to the same plate..
  4. Place the Dry Masala from the plate in a blender and grind them. Add Water if needed to get a fine paste.
  5. Fry the Tomatoes, Onions, Garlic, and Ginger in the same pan gently for about 10 minutes until limp..
  6. Add this Wet Masala to the Dry Masala in the blender and process.
  7. Add more oil to the pan, and make a Phodni of Mohri and Haldi.
  8. Add tomatoes and onions and fry gently.
  9. .........
  10. This Recipe is from the Vaidya family. It was used not for eggs, but for vegetarian recipe like cauliflower. It used the typical "non-veg" ingredients.