Kachha Masala Egg / Meat Curry
This curry can be made by substituting eggs with meat or fish (for fish molea)
Ingredients
To be ground into a paste
- Fresh or dry coconut 4 Tbs
- Green chillies 3
- Coriander leaves ½ bundle
- Salt ¼ tsp (should be added to avoid making the green chillies bitter)
For the gravy
- Meat (or eggs) ¼ kg (3-4 eggs – boiled)
- Onion 1 (chopped)
- Ginger-garlic paste ½ tsp
- Cardamom 2
- Cinnamon 2 sticks
- Cloves 3
- Chillie powder 1 tsp (don’t add much because there are green chillies in the ground masala)
- Turmeric powder ¼ tsp
- Tomatoes 2 (chopped)
- Potatoes 2 (cut each into 4 pieces)
- Vinegar 2 tsp
- Oil 2 Tbs
Instructions
- Grind The Green Masala With A Little Water And Keep Aside.
- Heat The Oil In A Cooker And Add The Onions. Add The Spices All Together.
- After It Turns Pinkish, Add The Ginger-Garlic Paste And Let It Fry For 1 Minute.
- Add The Spices, Chillie Powder, Turmeric Powder And Salt And Let It Fry.
- Then Add The Ground Green Masala And Let It Fry For 2 Minutes.
- Cut The Tomatoes Into Small Pieces And Add To The Onions And Green Masala Fry. Let It Turn Pulpy.
- Add The Meat With Approximate Water And Let It Cook For 5-6 Whistles. (If Boiled Eggs Are Being Used, Then Add It Along With The Potatoes And Let It Cook For 3-4 Whistles)
- Remove From Fire And Add The Potatoes To Cook For 3-4 Whistles.
- Finally Add The Vinegar To The Curry After Letting Out The Steam From The Cooker. Let It Boil without The Cover For 2 Minutes.
