As usual, today am starting again the famous three days of blogging marathon,for this week's theme i chosed Goan Cuisine. Goa,a beautiful touristic place with wonderful beaches and historical places, this cuisine is well influenced by Portuguese cuisine and obviously goan cuisine is not complete without seafoods, i had a chance to visit this wonderful place few years back,unfortunately i wasnt a foodie blogger that time else i would have clicked all the delicious foods i have eaten there,better not late na thats why i chosed this theme for this week and cooked few delicious dish from this cuisine.
Coming to this egg drop curry,i picked it from a beautiful space Goan Food Recipes, with stepwise and many more traditional Goan dishes,this space is a treasure in case if you want to give a try to Goan foods.Since i searched something with eggs, this egg drop curry caught immediately my eyes and i tried them few days back for our lunch to serve along with some rotis. Trust me, this curry was simply fantabulous, flavourful and mildly spicy.You can also serve this curry along with rice eventhough my choice goes obviously for rotis as this curry will get thickens once the eggs gets cooked.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
3-4nos Eggs
1no Onion (big & chopped finely)
1no Tomato (chopped)
4nos Garlic cloves (chopped)
1/2cup Coconut milk
Oil
Few coriander leaves (chopped)
To grind:
6nos Kashmiri chillies
2tsp Coriander seeds
1tsp Cumin seeds
5tbsp Grated coconut
1no Tamarind(blueberry size)
3nos Garlic cloves
1/4tsp Turmeric powder
Grind all the ingredients given under the list to grind as fine paste with enough water.
Heat oil in a pan, add the onions,garlic cloves and fry until the onions turns transculent,add the chopped tomatoes and cook for few more minutes.
Now add the grounded paste and cook in simmer with salt..
Add a cup of water to the mixer and clean the masala and pour the water to the cooking masala..Bring it to boil.
Now break the egg and pour gently to the boiling gravy,drop the eggs one by one and cook in simmer.
Finally add the coconut milk and tilt the curry without breaking the eggs..
Cook for few more minutes and put off the stove.
Add the coriander leaves and serve hot.
Coming to this egg drop curry,i picked it from a beautiful space Goan Food Recipes, with stepwise and many more traditional Goan dishes,this space is a treasure in case if you want to give a try to Goan foods.Since i searched something with eggs, this egg drop curry caught immediately my eyes and i tried them few days back for our lunch to serve along with some rotis. Trust me, this curry was simply fantabulous, flavourful and mildly spicy.You can also serve this curry along with rice eventhough my choice goes obviously for rotis as this curry will get thickens once the eggs gets cooked.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
3-4nos Eggs
1no Onion (big & chopped finely)
1no Tomato (chopped)
4nos Garlic cloves (chopped)
1/2cup Coconut milk
Oil
Few coriander leaves (chopped)
To grind:
6nos Kashmiri chillies
2tsp Coriander seeds
1tsp Cumin seeds
5tbsp Grated coconut
1no Tamarind(blueberry size)
3nos Garlic cloves
1/4tsp Turmeric powder
Grind all the ingredients given under the list to grind as fine paste with enough water.
Heat oil in a pan, add the onions,garlic cloves and fry until the onions turns transculent,add the chopped tomatoes and cook for few more minutes.
Now add the grounded paste and cook in simmer with salt..
Add a cup of water to the mixer and clean the masala and pour the water to the cooking masala..Bring it to boil.
Now break the egg and pour gently to the boiling gravy,drop the eggs one by one and cook in simmer.
Finally add the coconut milk and tilt the curry without breaking the eggs..
Cook for few more minutes and put off the stove.
Add the coriander leaves and serve hot.
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