{"id":57,"date":"2005-06-27T19:27:13","date_gmt":"2005-06-27T23:27:13","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/?p=57"},"modified":"2010-03-16T18:55:31","modified_gmt":"2010-03-16T23:55:31","slug":"egg-kurma","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2005\/06\/27\/egg-kurma\/","title":{"rendered":"Egg Kurma"},"content":{"rendered":"<p>Plain eggs halves look beautiful and tasty in this colorful curry &#8211; mainly prepared with tomatoes&#8230; lot of tomatoes.<\/p>\n<p><strong>Recipe<\/strong>: <\/p>\n<blockquote><p>6 Eggs, boiled, peeled and each cut into two halves<br \/>\n6 to 8 big <strong>ripe juicy <\/strong> tomatoes, cut into small pieces<br \/>\nOne small piece of coconut, powdered<br \/>\n1 tablespoon of fresh dhania-jeera(coriander-cumin) powder<br \/>\n4 cloves of garlic &#8211; finely minced<br \/>\nSalt and red chilli powder to taste or 1 tsp each<\/p><\/blockquote>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/eggkurma\/eggkurma1.jpg\" class=\"noborder\" alt=\"Tomatoes, Dhania-Jeera powder, Dry Coconut piece for Egg Kurma\" \/> <img decoding=\"async\" src=\"\/mahanandi\/images\/eggkurma\/eggkurma2.jpg\" class=\"noborder\" alt=\"Tomato - Coconut Gravy Thickening on the Stove - \" \/><\/center><\/p>\n<p>Preparation:<\/p>\n<p>First do the <i>popu<\/i> (frying few mustard seeds, cumin seeds and curry leaves in 1 tsp of oil) in a pan. To it, add all the above ingredients except eggs. Cook it covered on high heat until the tomatoes are softened. Then reduce the heat and let it simmer for about 5 to 10 minutes to thicken the gravy. Don&#8217;t add water. The gravy must be all tomatoes and coconut. Just before you turn off the heat, add the boiled eggs and mix it once.<\/p>\n<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/eggkurma\/eggkurma3.jpg\" class=\"noborder\" alt=\"Egg Kurma (Egg Curry, Egg Pulusu)\" \/><\/center><\/p>\n<p>When prepared with fresh ripe tomatoes, with or without the eggs, this will turn into one rich and satisfying curry. The taste of cooked and thickened tomato juice with lightly added Indian masala just explodes in your mouth when eaten with plain rice or with <i>rotis<\/i>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Plain eggs halves look beautiful and tasty in this colorful curry &#8211; mainly prepared with tomatoes&#8230; lot of tomatoes. Recipe: 6 Eggs, boiled, peeled and each cut into two halves 6 to 8 big ripe juicy tomatoes, cut into small pieces One small piece of coconut, powdered 1 tablespoon of fresh dhania-jeera(coriander-cumin) powder 4 cloves [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[100,38],"tags":[],"class_list":["post-57","post","type-post","status-publish","format-standard","hentry","category-eggs","category-tomato"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/57","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=57"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/57\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=57"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=57"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=57"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}