Mangalorean Recipes

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Egg Khorma

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Quantity Measure Ingredients Description
2 Pods (whole) Cardamoms  
2 Tablespoon Cashew Nuts  
6 Nos Chillies, Green  
2 Sticks Cinnamon  
6 Nos Cloves (spice)  
3 Tablespoon Coconut - Grated /Desiccated  
1 Handfuls Coriander Leaves (Kothmeer)  
2.5 Tablespoon Coriander/Dhania  
6 Nos Eggs  
 6  Nos  Potatoes  Boiled, peeled,and cut lengthwise in 4
4 Flakes Garlic  
3 Tablespoon Ghee  
1 Inch Ginger  
0.5 Teaspoon Jeera/Cumin Seeds  
Quarter Teacup Milk  
4 Nos Onions  
1 Salt-Spoon Salt  
1 Ball Tamarind  
0.5 Teaspoon Turmeric Powder  


1.Separate the Egg yolks and egg whites. Beat them separately. Now mix altogether the egg yolks and milk to the egg white mixture and adjust salt according to taste.

2. Beat the mixture again for 10 minutes and place this egg mixture bowl into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into 1 - 2 cm cubes.

To prepare korma: 

1. Heat the oil/Ghee clarified butter) in a saucepan and fry the chopped cashew nuts till golden brown then,

2. Add the onions, and brown them. Add the ground masala paste and salt and cook on a low flame, till everything is browned. Stir occasionally till the Ghee clarified butter) floats to the top. Add half a cup of water and bring to a boil.

3.Add the egg cubes and cook gently till the korma thickens.

4. Add the boiled potato pieces

5.Garnish with freshly cut coriander leaves and serve hot.

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