Egg stew Curry

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Ingredients

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5 boiled eggs

oil / ghee

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cardamom 1

cloves 3

cinnamon 1

ginger – small piece

garlic -6 to 8 small

onions- 4 medium

green chillies- 4 spicy

curry leaves

salt

turmeric 1/2 teaspoon

coriander powder 1 heap teaspoon

garam masala -close to 1/2 tsp

fennel seed powder – close to 1 tsp

tomato – 1small

hot water

cashew nut paste ( grind 15 cashews soaked in water )

coconut 1/2 cup

coriander leaves

ghee /oil

cashewnuts , raisins , shallots

Preparation

Heat oil in a pressure cooker, add whole spices, saute it for a minute, then add ginger garlic crushed, then add onion and green chilly, saute it well, add salt, then cover the cooker and cook it for 3 whistle. Grind coconut and cashew together and make a fine paste. Once the cooker is open add tomato, cook it until it become soft, now add masala powders, combine all well, now add coconut paste and some water, mix well, let it boil, now add eggs, finally add curry leaves and coriander leaves, then turn off flame.

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