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Wednesday, 31 December 2014
gem from Sumeet Nair's The Bangala Table this recipe is a total winner
all the way . Remember there is no runny gravy here , make it as you see
it here and you cant go wrong with this recipe.
1.5 Tablespoons Oil.
2 Teaspoons Fennel.
1.5 Teaspoons Jeera.
3 Green Chilies.
4 Cloves Garlic.
1 Teaspoon Khus Khus / Poppy Seeds.
1 1/2 " Ginger.
2 Tablespoons Roasted Bengal Gram Dal.
6 Unsalted Cashews.
1/2 Cup Grated Coconut.
make wet paste heat oil , when hot but not smoking ad fennel , jeera ,
chilies , garlic , poppy seeds and ginger , stir till aromatic , then
add the rest and cook till coconut is light brown - will take 10 minutes
on so . Do cook gently .Cool and grind to a paste.
1/4 Cup Vegetable Oil.
2 Teaspoons Ghee.
3 Green Cardamons.
1 Medium Onion Chopped.
2 Tomatoes Pureed.
1 3/4 Cups Hot Water
5 Boiled & Shelled Eggs - Make slits in the whites but don't cut deep.
oil and ghee , add whole spice , once they have plumped up nicely , add
haldi and onions and cook till onions are translucent .Pour in the
tomato puree and wet paste , mix well , add salt and cook till oil has
separated from the masala . Now add 1 & 3/4th cups hot water ,
simmer on low for a minute , add in the eggs and cook another 3-4
minutes .Take the dish off heat and allow eggs to ' marinate ' in masala
as these delicious flavors permeate.