Tuesday, November 29, 2011

Egg Curry/Gravy prepared in Sourashtra Style(Anda Ounty)

Egg curry/gravy prepared in a traditional Sourashtrian way using poached eggs, sourashtra curry powder, onion, tomato, spices and tamarind juice. This egg curry/gravy is a easy recipe, less spicy and a rich diet. This egg curry/gravy is cooked atleast once in a week in most of the Sourashtrian families in India. Tastes excellent with white rice and you won't get this egg gravy in any Indian restaurants and hotels. Try this traditional poached egg curry/gravy and Enjoy Cooking!!!


Poached/Boiled egg                                 6 nos
Onion                                                          150 gms
Tomato                                                        5 no
Green chillies chopped                                 5 no
Sourashtra Curry Powder                             6 tbsp
Curry leaves                                                a few
Coriander leaves                                        1 spring
Tamarind Juice strained from                       a lemon size
Oil                                                             20 ml
Salt                                                            to taste

1. Finely chop Onions and tomatoes.
2. Heat oil in a thick bottom kadai. Add chopped onions, curry leaves, green chillies and fry till the onion raw smell reduces.
3. Add chopped tomatoes and fry till saute.
4. Add salt, sourashtra curry powder and fry in slow flame till raw smell reduces.
5. Slit poached/boiled eggs vertically. Add it and continue frying for 2 to 3 mins.
6. Add tamarind juice, coriander leaves and some water.
7. Cook in a slow fire till the oil comes out seperately.
8. Serve hot with Idli(Indian rice cake) or white rice.


Do tell me the proportion of water and curry powder to make ounty .sometime it becomes too thin

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