Saravana Bhavan style kurma for roti, parota and idiyappam

Grind the following to a fine paste:


1) Grated coconut 1/3 cup
2) Khus khus 1 tsp
3) Fennel Seed (aka Saunf) 1 tsp
3) Onion 1 (chopped coarsely)
4) Diced tomatoes 1 cup
5) Green chilies 4 (or more)
6) Cashews 1 tbsp
7) Ginger 1/2 inch

Other ingredients:

1) Mixed vegetables - 3 cups (carrots, peas, beans, potato, cauliflower) – boiled or microwaved till half cooked
2) Onion – 1 large - chopped fine
3) Tomato – 1 - chopped fine
4) Garlic – 3 cloves – chopped
5) Garam masala – 1 tsp
6) Turmeric powder – 1/2 tsp
7) Bay leaves, jeera, cinnamon, cloves, elachi, coriander leaves and curry leaves

METHOD:
1) Fry onions, garlic, bay leaves, jeera, cinnamon, cloves, elachi and curry leaves.
2) Add tomato, turmeric powder and cook for a while.
3) Add ground paste, salt and garam masala. Cook for about 15 min or till smell of onion goes.
4) Add vegetables, simmer for 5 min.
5) Add chopped coriander leaves for seasoning.

Serve with roti, parota, idiyappam and also rice.

Egg Fry with masala

Ingredients:

Eggs (3 or 4)
1 Onion (Small)
2 Green Chillies (slit)
Sugar (1 table spoon)
Salt for taste
Ginger and Garlic paste

Preparation:

1) Boil eggs in a pan with water for about 4 to 5 minutes
2) Chop Onion finely.
3) Slit green chillies
4) Remove boiled eggs from the shell and cut then into decent sized slices.

Method:

1) Fry finely chopped onions and green chillies in a pan with olive oil.
2) Add ginger and garlic paste and cook till onion turns translucent.
3) Add sliced egg pieces.
4) Add salt, garam masala, little sugar and some turmeric powder.
5) Mix everything well without breaking the egg slices into pieces.
6) Leave for about 7 to 8 minutes until the masala mixture sticks onto egg slices
and cooks perfectly.
7) Garnish with green leaves or herbs of your liking.


This recipe can be used with pulao rice or roti's.