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Goan Egg Curry by Gajraj Rao & Krishna Beuraa अंडा करी Pakake Dikhao

Goan Egg Curry by Gajraj Rao & Krishna Beuraa अंडा करी Pakake Dikhao

Name: Goan Egg Curry by Gajraj Rao & Krishna Beuraa अंडा करी Pakake Dikhao
Prep time: PT10-15M
Cook time: PT20-25M
Total time: PT30-40M
Yield: 2-4
Cuisine: Indian
Ingredients: coconut milk; curry leaves; eggs; shallots; tomatoes

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Cooking together is always fun. This video is a perfect example of how a simple Omelette recipe can be super exciting 😎

Prep Time: 10-15 minutes Cook Time: 20-25 minutes

Total Time 30-40 minutes

Servings: 2-4

Cuisine: Indian

Goan Egg Curry by Gajraj Rao & Krishna Beuraa अंडा करी Pakake Dikhao Recipe - Ranveer Brar

Ingredients

For Paste

2-3 tbsp Oil, तेल

2 sprig Curry leaves, कडी पत्ते

3 no. Green chillies (less spicy & roughly chopped) हरी मिर्च

1 inch Ginger (peeled & roughly chopped) अदरक

1 cup Shallots, peeled, सांबर अनियन

Salt to taste, नमक स्वादअनुसार

A pinch of sugar, चीनी

1 tsp Turmeric powder, हल्दी पाउडर

2 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Black peppercorns, crushed, कुटी हुई काली मिर्च

2 tsp Coriander powder, धनिया पाउडर

3 medium Tomatoes, roughly chopped, टमाटर

Little water, पानी

For Omelette Mixture

10-12 no. Eggs, अंडे

Salt to taste, नमक स्वादअनुसार

For Omelette

2-3 tbsp Oil, तेल

Beaten eggs, फेंटे हुए अंडे

For Gravy

2 tbsp Oil, तेल

Prepared Paste, तैयार की हुई पेस्ट

1 cup Coconut milk, नारियल का दूध

¼ cup Water, पानी

Salt to taste, नमक स्वादअनुसार

½ cup Water, पानी

1 tsp Lemon juice, नींबू का रस

1 no. Green chilli (less spicy & slit into middle) हरी मिर्च

½ inch Ginger (peeled & julienned) अदरक

1 sprig Curry leaves, roughly torn, कडी पत्ते

Prepared Omelette, cut into cubed, तैयार किया हुआ ऑमलेट

For Garnish

Chilli oil, मिर्च का तेल

Coriander sprig, धनिया पत्ता

Process

For Paste

In a kadai, add oil, once it’s hot, add curry leaf, ginger, green chillies and saute it for a minute.
Add shallots, salt to taste and cook for a while until golden in color.
Add turmeric powder, degi red chili powder, black peppercorns, coriander powder and saute it well.
Sprinkle some water and cook it for a minute.
Transfer it to a mixer grinder jar and make a smooth paste.
Keep it aside for further use.

For Omelette

In a bowl, crack whole eggs, salt to taste and whisk it well.
In a pan, add oil, once it’s hot and pour the egg mixture.
Cover it with a lid and cook it for 2-3 minutes on both sides on medium flames.
Transfer it to a plate and keep it aside to cool down at room temperature.
Cut it into desired shapes and keep it aside for further use.

For Ros

In a kadai, add oil, once it’s hot, add prepared paste and cook it for a minute until thicken.
Add water to adjust the consistency, salt to taste, lemon juice, green chili, ginger, curry leaves, omelette and let it simmer for 7-8 minutes on low flames.
Transfer it to a serving dish, garnish it with chilli oil and coriander sprig.
Serve hot with salad and ladi pav or roti.