Ingredients
Eggs
Onions
Milk
Cashewnuts
Green chilies
Grated coconut
Coriander powder
Cloves
Cinnamon
Cardamom pods
Ginger
Turmeric powder
Ghee
Salt
6 nos.
6 nos.
¼ cup
2 tbsp.
8 nos.
1 tbsp.
3 tbsp.
6 nos.
1 stick
2 nos.
1 piece
½ tsp.
3 tbsp.
To taste
Method
1. Grind together the green chilies, grated coconut, coriander
powder, cardamom, cinnamon, cloves, ginger and turmeric powder.
2. Chop the onions coarsely. Separate the yolk from the eggs
and beat the egg whites till stiff. Add the egg yolks, milk
to the egg white mixture and salt to taste.
3. Beat the mixture again for 10 minutes and place the egg
mixture vessel into a large vessel containing a little water
and boil till the egg is set. Turn out the egg and cut into
cubes.
4. To make the korma, heat the ghee in a saucepan and fry
the chopped cashewnuts till golden brown.
5. Put sliced onions, ground masala paste and salt and cook
on a low flame, till the onions turn light brown. Stir occasionally
till the ghee floats to the top.
6. Add half a cup of water and bring to a boil.
7. Add the egg cubes and cook gently till the korma thickens.
8. Garnish with freshly cut coriander leaves and serve hot
with rice or parathas and chutney
