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MUSHROOM EGG CURRY

MUSHROOM EGG CURRY

INGREDIENTS
1 dozen eggs
½ cup tomato puree
¼ cup beaten curd
1 medium size onion,
1 tbsp red chilly paste
3-4 garlic flakes,
½ tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp black pepper,
1 tsp red chilly powder
¼ cup fresh cream
¼ cup oil, 2 tbsp butter/desi ghee

METHOD
1 Boil the eggs in water with salt. Peel the skin, heat some oil in a pan, deep fry the eggs, remove it from pan, let it cool, now make silt on eggs with a sharp knife and keep aside
2 Cut the mushroom in to half, shallow fry in the same oil and keep aside,
3 Now add some more oil if needed, put garlic flakes and sauté it, add tomato purr and onion paste, and cook till the oil separate. Now add beaten curd, red chilies paste, ginger/garlic paste and cook for a while, add dhania powder, black pepper, and garam masala and cook for 2-3 minutes on slow flame.
4 Add some water and bring it to boil, add fried eggs and mushroom, cook on simmer till the gravy is of desired consistency, now add fresh cream and cook for 2 minutes. Cashew nut paste can also be added to make mughali and shahi dish.
5 Serve hot with Nan, or roti, and salad.
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Lalit Niranjan
21/09/2009

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