Ingredients:
Hard boiled egg - 4 , halved (Have this handy when you start with the gravy)
Oil - 2 tablespoon
Ginger - 1 tsp fine chopped
Garlic - 2 cloves, fine chopped
Onion - 1 big, thin sliced
Turmeric powder - 1/2 tsp
Coriander powder - 1 1/2 tablespoons
Chilli powder - 1- 2 tsp, depending up on your spice tolerance
Garam masala - 1/2 teaspoon
Tomato - 1, chopped
Water - 1/2 cup
Cashew nuts - 2 tablespoon
Heavy cream - 2 tablespoon
Curry leaves or cilantro - a few (optional)
Salt - according taste
Start with sauteing ginger and garlic in medium high heat when oil is hot. Add onions and fry until golden brown, but not burnt. Now, turn down the heat to low medium and add all the powders and fry until the raw smell is gone (everything looks crispy at this point, this takes 1-2 minutes). Meanwhile, soak the cashew nuts in hot water for 10 minutes.
Time for tomato to go in, and make everything a little saucy! If you have curry leaves add now, along with the garam masala. When tomatoes are cooking, grind the cashews into fine paste and add after tomatoes are well cooked. Mix well and add 1/2 cup of water to make enough gravy. After this comes to a boil, turn down the heat to low medium and add the cream and mix well. Make the gravy thin by adding more water, if you find its very thick. While that is heating up, add in the halved eggs. Let it heat up and take off the curry from heat when it is about to boil. Do not let it come to rolling boil. Garnish with chopped cilantro, if you have. I used curry leaves here.
This curry is a finger licking item! Serve hot with chappathi or rice. It is a very good combination for idiyappam and appam.
Cheers,
Anjana
