Telur Curry Recipe / Easy Malaysian Egg Curry

Telur Curry Recipe

I wanted to make a quick and easy Malaysian Egg Curry for my Roti Jala.  But I didn’t have few ingredients in my pantry so with minimal ingredients I made this easy Malaysian style egg curry It was real close to the authentic Telur curry.

Ingredients

Large Eggs ( hard boiled and shell removed ) – 6 nos

Large potatoes ( boiled and cubed ) – 2 nos

Onions medium sliced – 2 nos

Tomato medium sliced – 1 no

Ginger and Garlic paste – 1 tsp

Red chilli powder – 1 and ¼ tsp

Cumin powder – 1 tsp

Fennel powder – 1 tsp

Turmeric powder – ¼ tsp

Ajinomoto – ¼ tsp or Chicken Stock cube – 1 no

Salt to taste

Coconut milk – 4 tbsp

Water – 1 cup

Oil -2 tbsp

Egg Curry with Roti Jala

Method

1.       Heat oil in a pan, when pan is hot add the sliced onions and stir fry until onions turns soft.

2.       Add the ginger and garlic paste to the pan and sauté for a minute.

3.       Add the chopped tomatoes to the pan and sauté for a minute.

4.       Add red chilli powder, turmeric powder, cumin powder, fennel powder, ajinomoto and salt to the pan, stir fry on low heat for 2 mins.

5.       Add 1 cup water to the pan, mix well and bring the curry to boil.

6.       When curry starts boiling, add the hard boiled eggs and boiled potatoes to the curry, mix well and simmer curry until slightly thickens.

7.       Add the coconut milk to the curry, mix well and remove pan from heat.

8.       Garnish curry with curry leaves and serve hot with Roti Jala or Paratha.

Malaysian Egg Curry

Chinese Takeaway Style Fried Noodles

Most people in abroad are fan of Chinese takeaways. Once in a week I eat in Chinese takeaway and I'm particular fan of their fried noodles they call it Lo mein, Chow mein, Stir fried noodles however I feel everything is same but they taste delicious.

Chinese Takeaway Style Fried Noodles

Ingredients
Good quality of dried noodles - 200 gms
Any kind of veggies( I used zucchini and carrots) - one of each
Spring onions - 3 nos
Eggs - 2 nos ( optional)
Soy sauce - 1 tsp
Oyster sauce - 1 tsp
Salt, white pepper and sugar to taste
Oil - 3 tsp

Fried Noodles

Preparation
1. Cook the dried noodles in salted boiling water for 3 mins or until cooked to *al-dente. Drain and set aside.
2. Whisk the eggs with pinch of salt. Make scrambled eggs in hot wok with 1 tsp oil and set aside.
3. Chop the veggies and both greens and whites of spring onions.
4. In a small bowl mix soy sauce, oyster sauce, 2 big pinches of sugar, 2 big pinches of white pepper and a pinch of salt.

Method
1. Heat oil in a wok or pan until smoking, add veggies to the pan and give a quick stir fry for few seconds.
2. Now add the scrambled eggs and boiled noodles to the pan and quickly stir fry.
3. Next add the prepared sauce, chopped spring onions to the pan and stir fry until everything is mixed well with noodles.
4. Serve hot immediatley.

Chinese Style Fried Noodles

Tips
1. *Al-dente means the noodles has to boiled until cooked but has to be firm.
2.If you are vegan omit adding eggs to the recipe.
3. You can add boiled and shredded chicken or cooked prawns to the above recipe.
4. If you have any kind of chinese sauce in your pantry just go ahead be creative and play with your sauce to make above recipe.
5. Tosted sesame oil is largely used in chinese cooking for stir fries but you can use sunflower oil, blended vegetable oil or canola oil. But extra virgin olive oils do not suit asian cooking.

Quick Egg Curry for Chapathi / Muttai Kurma

Muttai Kurma

Ingredients

Boiled eggs – 6 nos

Onion chopped – 2 nos

Tomato chopped – 1 no

Curry leaves – few

Ginger and garlic paste – 2 tsp

Red chilli powder – 1 and ½ tsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Coriander powder – 2 tsp

Fennel powder – 1 tsp

Grated coconut -1/4 cup

Salt to taste

Oil – 4 tbsp

Cinnamon stick – 1” piece

Cloves – 2 nos

Cardamom – 2 nos

Egg Curry for Chapathi

Method

1. Heat 2 tbsp oil in a pan add cinnamon stick, cloves, cardamom, chopped onion, ginger & garlic paste, chopped tomato, curry leaves, red chilli powder, cumin powder, turmeric powder, coriander powder and fennel powder, sauté everything on low heat for 6 to 7 mins until all the spices, onions are cooked and oil oozes on the sides of pan.

2. Remove pan from heat, allow the tomato and onion mixture to cool and grind this mixture along with grated coconut until smooth paste.

3. Add the ground masala paste to the same pan, return to heat, season with salt and add required water to loosen the gravy.

4. Bring the gravy to boil, add the boiled eggs to the gravy and simmer for few  more minutes.

5. Garnish with coriander leaves and serve.

Indian Egg Rolls with Curried Chicken

Egg Rolls with Curried Chicken

Ingredients for eggs

Eggs – 4 nos

Red chilli powder – ¼ tsp

Salt to taste

Oil to make egg wraps

Ingredients for stuffing

Boneless chicken ( cut into tiny bites) -250 gms

Celery ( chopped) – 1 cup

Tomato chopped ( remove the seed and pulp) – 1 no

Capsicum chopped – 1 no

Red Chilli sauce – 2 tsp

Tomato sauce – 1 tsp

Curry powder -  1 tsp

Salt to taste

Oil – 2 tsp

Egg Wraps

Method

1. To make chicken filling. Heat oil in a pan, when oil is hot add celery,   capsicum and sauté for few seconds. Next add chicken pieces, sauté until chicken turns white in color.

2. Now add the chopped tomato, red chilli sauce, tomato sauce, curry powder and required salt, stir fry for a minute. Sprinkle some water to the pan, stir well, cover the pan and cook chicken on low heat for 5 mins. 3. When the chicken is cooked increase the heat and cook chicken filling until dry.

4. To make egg wraps. Beat eggs, red chilli powder and salt in a bowl with a tsp of water until frothy.

5. Heat oil in a non stick pan and make thin omelets. Remove each omelet to a plate spoon chicken filling in one corner of omelet and roll.

6. Cut egg wraps into half and serve hot.

Egg wraps

Indian Style Egg Pasta with Olives

Egg and Olives Pasta Indian Style

Ingredients

Pasta shells – 2 cups

Pimento stuffed olives ( sliced) – 6 nos

Eggs – 4 nos

Onion minced – 1 no

Any veggie minced – 1 cup( optional to make it healthy)

Garam masala powder – 2 tsp

Red chilli powder – ½  tsp

Salt to taste

Oil required

Indian Style Egg Pasta

Method

1. Cook pasta shells in salted water until al-dent( almost cooked), drain the pasta, rinse in cold water, mix with 1 tsp oil and set aside.

2. Beat eggs with salt and pepper, make scrambled egg and set aside.

3.Heat oil in a sauce pan add onion and sauté for few minutes, add the minced veggie and sauté for few more minutes. Add red chilli powder, garam masala powder and required salt, stir fry for few seconds.

4.Now add the scrambles eggs, pasta and chopped olives to the pan and toss well.

5. Finally garnish with chopped coriander leaves and serve.

Egg Dum Biryani

Egg Dum Biryani

Ingredients for rice

Basmati rice – 2 cups

Cinnamon stick – 2” piece

Cloves – 4 nos

Cardamom – 4 nos

Shahi jeera – ½ tsp( optional)

Bay leaf – 1 no

Oil – 2 tsp

Water to boil rice

Ingredients for Egg gravy

Boiled eggs – 5 to 6 nos

Onion chopped – 2 nos

Tomato chopped – 2 nos

Ginger and Garlic paste – 2 tsp

Green chilli broken – 2 nos

Red chilli powder – 1 and ¼ tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Garam masala powder – 1 tsp

Chicken stock cube or Vegetable stock cube – 2 nos( optional)

Mint leaves chopped – ¼ cup

Coriander leaves chopped – ½ cup

Curd – 2 tbsp

Water – ½ to ¾ cup

Salt to taste

Saffron strand 6 nos soaked in 2 tbsp milk( optional)

Oil – 2 tbsp

Dum Egg Biryani

Method

1.     To cook rice. Boil water in a large pot to cook rice, in a small pan heat oil add cinnamon stick, cloves, cardamom, bay leaf and shahi jeera, fry for a minute and add this tempering and required salt to boiling water. When water starts to boil add the basmati rice and cook the rice until 3/4^th done. ( To check if the rice is 3/4^th done, take a single grain and pinch it between your index finger and thumb the grain will break into 3 pieces).

2.     When the rice is 3/4^th cooked, drain rice in a colander, mix 1 tsp ghee or oil to the rice and spread it on large plate to cool .

3.     To make the egg gravy. Heat oil in a pan, when oil is hot add the chopped onions and fry till browned, next add broken green chilli and ginger & garlic paste, sauté until the raw smell of ginger and garlic paste leaves.

4.     Now add the chopped mint leaves and tomatoes, fry on medium heat until the tomatoes are cooked and slightly mashed.

5.     Add red chilli powder, turmeric powder, coriander powder, garam masala powder, chicken stock cubes, curd and required salt to the pan, fry for few more mins.

6.     Add ½ cup water to the gravy and bring to boil, add boiled eggs to the boiling gravy and simmer on medium heat for 3 mins.

7.     To assemble and dum the biryani. Take a thick bottomed pan with tight lid, grease pan with ghee or butter, spoon and layer egg gravy along with few eggs on the bottom layer of the pan, spoon the ¾ cooked rice and layer on the top of gravy, sprinkle some chopped coriander leaves on top of rice, again spoon some egg gravy mixture along with eggs on the rice layer and continue to spoon rice layer. The final top layer should be the rice layer, sprinkle chopped coriander and saffron milk along with saffron strands on the rice layer.

8.     Cover the pan with tight lid and keep pan on low heat for 7 to 8 mins.

9.     Serve hot with Onion Raita or with Chalna.

Tips: Since the eggs do not have flavor for itself I have used chicken stock cubes to flavor the gravy.

Egg Biryani

Egg Malai Curry / Egg Butter Masala

Boiled eggs in mildly spiced creamy gravy. Best sidedish for naan, jeera pulao or ghee rice.

Egg Malai Curry

Eggs - 5 nos
White Onions medium - 2 nos
Green chilli - 1 no
Ginger and garlic paste - 1 tsp
Cardamom - 3 nos
Kashmiri chilli powder - 1/2 tsp
Cumin powder - 1 and 1/2 tsp
Cashewnuts - 10 nos
Kasuri methi - 1/4 tsp
Thick cream - 1/2 cup
Sugar - 1 to 2 tsp
Salt to taste
Butter - 50 gms
Oil - 1 tsp

Egg Malai Masala

Method
1. Boil the eggs, remove its shell and cut each egg into halve.
2. Toast kasuri methi in a pan, crush between palms and set aside.
3. Heat oil in pan, add roughly chopped onion, green chilli and ginger & garlic paste, saute until onion turns transparent and raw smell of ginger & garlic leaves.
4. Next add cardamom, cashewnuts, cumin powder and kashmiri chilli powder to the onions and saute for 3 mins on low heat.
5. Remove pan from heat and allow onion mixture to cool, grind the onion mixture to smooth paste adding few tsp water if required.
6. Wipe the same pan and return to heat, add butter to the pan, when butter starts to melt add the ground onion paste to the pan.
7. Saute the ground onion paste on low heat for 3 mins, add sugar, crushed kasuri methi and required salt to the onion gravy and mix well.
8. Remove the pan from heat, add thick cream to the onion gravy and stir well.
9. Add the halved eggs to the malai gravy and garnish with few kasuri methi leaves.
Serve hot Egg malai curry with naan, jeera rice or pulao

Chef's tip
Paneer can be substituted in place of eggs for Paneer Malai Curry.

Egg Butter Masala

Simple Egg Fry - with boiled eggs

Quick Boiled Egg Fry

Ingredients

Boiled eggs - 4 nos

Red chilli powder - 1 tsp

Coriander powder - 3 tsp

Turmeric powder - 1/4tsp

Salt - 3/4 to 1 tsp

Oil - 4 tbsp

Water - 4 tbsp

Simple egg fry

BYC9T296MFV8

Method

1. Cut the boiled eggs into half.

2. In a wide pan or kadai mix red chilli powder with coriander powder, turmeric powder, salt, oil and water.

3. Place the pan on medium heat and keep stirring until thick gravy is formed.

4. Lower pan heat and place halved boiled eggs down facing the pan, cover with lid and cook for 3 mins.

5. Remove boiled eggs to plate along with masala. 

Garnish with curry leaves and serve along with chapati, steamed rice or as appetizer.

Spicy Egg Korma / Muttai Kurma

Spicy Egg Korma

Ingredients

Eggs- 6

Onion large- 2 nos

Tomato large- 2 nos

Ginger and Garlic paste- 2 tsp

Red chilli powder- 1 and 1/2 tsp

Turmeric powder- 1/4 tsp

Garam Masala powder- 2 tsp

Coriander powder- 2 tsp

Cumin powder- 1 tsp

Oil- 4 tbsp

Water required

Salt required 

Coriander leaves and curry leaves to garnish

To grind into paste

Coconut freshly grated-1/4 cup

Roasted Kuskus/ Poppy seeds- 1 tbsp

Cashew nuts- 6

Green Chilli- 1 no

For tempering

Cinnamon- 1" stick

Cloves- 4 nos

Cardamom- 2 nos

Fennel seeds/ Sombu- 1/2 tsp

Egg Kurma

Method

Hard boil, shelled the eggs and set aside.

Mince the onions and tomatoes separately.

Grind the ingredients given in the "to grind paste" to smooth paste adding little water.

Heat oil in a pan when oil is hot add tempering ingredients and fry until aroma rises. Now add minced onion and curry leaves, saute until onion turns transparent. Add ginger and garlic paste to onion and fry till raw smell leaves. Add red chilli powder, turmeric powder, garam masala powder, coriander powder, cumin powder and salt, saute for few seconds. Next add chopped tomatoes and fry till tomatoes are mashed. Add ground paste, boiled eggs and required water to the pan, mix well and bring gravy to boil. Cover pan with lid and cook gravy on medium heat for 5 mins until gravy slightly thickens. Garnish with chopped coriander leaves and serve hot with Idli, Dosa, Parotta or Chapati.

Muttai Kuruma

Chettinad Egg Omelette

Chettinad Omelet Recipe

Chettinad Egg Omelette

Ingredients

Eggs-8 nos

Ginger-1" piece

Green chilly-3 nos( +/- to taste)

Fennel seeds-2 tsp

Turmeric powder-1/4 tsp

Red chilli powder-1/2 tsp( optional)

Salt to taste

Oil required

Water-2 tsp

Spicy egg Omelette

Method

Heat 1 tsp oil in a pan add chopped ginger and green chilly, fry for few seconds until both are well fried and lightly browned. Grind ginger, green chilly and fennel seeds to smooth paste adding tsp of water. In a bowl add ground paste, turmeric, red chilly powder, salt and egg. Beat the eggs until frothy. Heat 1 tbsp oil in a sauce pan when hot add good amount of beaten egg mixture to the pan to make thick omelette, sprinkle some curry leaves on top. Cook on both sides until omelette is browned. Serve hot with bread, chapati or steamed rice.

Egg Omelette

Spicy Egg Masala/ Kodi Guddu Vepudu

  

Spicy Egg Masala

This a very spicy and tasty Andhra Egg Masala, goes well with steamed rice, chapati or Biryani.

Ingredients

Eggs-5 nos

Onion medium sized( chopped)-2 nos

Tomato small sized( chopped)-1 no

Green chilly( sliced)-1 no

Ginger and Garlic paste-1 tsp

Red chilly powder-1 tsp

Turmeric powder-1/2 tsp

Everest brand Chicken masala powder-2 tsp

Curry leaves-few tbsp

Coriander leaves( chopped)-few tbsp

Oil-3 tbsp

Salt to taste

Egg Masala

Method

Boil the eggs in water for 20 mins or until hard boiled. Shell the cooked eggs and set side. Heat 1 tbsp oil in a pan, when hot add the shelled eggs, red chilli powder, 1/4 tsp turmeric powder and 1/4 tsp salt. Fry for few mins till the eggs are slightly browned on outside. Remove the fried eggs and set aside. In the same pan heat 2 tbsp oil, when oil is hot add the chopped onions, green chilli, chopped tomato and chopped curry leaves. Saute for few secs until onion turns pale, add the ginger and garlic paste and fry until the raw smell leaves. Now add the rest of turmeric powder, Everest chicken masala powder and salt. Add few tbsp water and boiled eggs to the pan, stir everything well and cook on medium heat for 5 mins or until the masala slightly thickness. Finally garnish the egg masala with chopped coriander leaves. Serve Spicy egg masala/ Kodi Guddu Vepudu with roti or steamed rice.

Kodi Guddu Vepudu

Savory Egg Muffins.

Savory Egg Muffins

Ingredients

Eggs- 4 nos

Milk- 1/4 cup

Onion large minced- 1 no

Tomato large finely chopped- 1 no

Capsicum/ Bell pepper medium chopped- 1 no

Green chilli finely chopped- 2 nos

Coriander leaves or Parsley chopped- few tbsp

Salt and Pepper to taste

Savory Egg Muffins

Method

In large bowl whisk milk and eggs together until frothy. Add minced onion, chopped tomatoes, chopped capsicum, chopped green chilli, chopped coriander leaves, pepper and salt to the beaten eggs and milk mixture. Mix well.

Pre- heat oven to 300 degree F.

Lightly grease the muffin pan and pour the prepared egg mixture upto 3/4th of each muffin cup.

Place the muffin pan in the center rack of the oven. Bake for 10 to 15 mins or until the savory egg muffins are well cooked and done.

Serve Hot Savory Egg Muffin with hot toast or sandwich between Croissants and English Muffins.

Egg Muffins

Egg 65/ Egg Pakora.

Egg/ Muttai Bajji with spicy twist.

Egg 65
Ingredients
Eggs( hard- boiled)-6
All purpose flour/ Maida- 1/2 cup
Rice flour- 1/4 cup
Cornflour- 1/4 cup
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 2 tsp
Red food color- pinch
Cooking soda/ Baking soda- less than 1/4 tsp
Salt to taste
Water required
Oil to deep fry

Egg Pakora

Method

Remove the egg shells and cut each egg into half or quarters.

In a deep bowl add all the flours, ginger- garlic paste, red chilli powder, red food color, baking soda, required salt and water. 

Mix well to make smooth and semi- thick batter.

Heat enough oil in a pan to deep fry. 

When oil is smoking hot, dip the egg pieces in the prepared batter( make sure the bajji batter is well coated on the eggs) and drop carefully into the hot oil. 

Deep fry the egg pieces until golden color and crisp. Drain the Egg pakoras on paper towel.

Garnish with few curry leaves and serve hot.

Muttai Kothu Parotta/ Egg Kothu Paratha.

Muttai Kothu Parotta

Ingredients
Malabar Parotta/ Plain Parotta( cooked)- 8 nos
Eggs- 4 nos
Onion large( minced)- 1 no

Tomato large( minced)- 1 no

Green chilli( broken)- 2 nos

Ginger and Garlic paste- 1 tbsp

Curry leaves- few

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Salt- 1 tsp

Oil- 4 tbsp

Any non vegetarian gravy or chalna- 1 cup( simple chicken curry, mutton curry etc)

Cinnamon- 1/2"

Cloves- 4 nos

Cardamom- 2 nos

Egg Kothu Paratha

Method

Tear and break Parotta into tiny pieces.
Beat the eggs until frothy and set aside.
Heat oil in a flat bottom pan, when oil is hot add the cinnamon, cloves and cardamom.

Fry the spices until the aroma rise.

Add the onions, curry leaves, green chilli and fry until onions turn brown.

Now add the ginger-garlic paste to the onions and fry until the raw smell leaves.

Add the tomatoes and saute until tomatoes are mashed and cooked.

Add red chilli powder, turmeric powder and salt, cook for few more mins.

Reduce the heat to medium, make a well in the center of onion mixture, add some oil in the center and add the beaten egg to the center of pan.

Increase the heat and fry the egg until it's scrambled, now bring the onion mixture and cooked eggs together and mix well.

Add the non vegetarian curry and Parotta pieces to the pan.

Stir fry the Parotta pieces until the curry and onion mixture is well blended with Parotta.

Now start mincing the Parotta pieces with Dosa ladle, fry until the Parotta is finely minced and Kothu Parotta is dry.

Serve hot Muttai Kothu Parotta with Chicken Chalna and Onion Raitha.

Kothu Parota

Mutta Dosa/ Muttai Dosai/ Egg Dosa

Ingredients for Dosa batter

Idly rice- 4 cup

Whole urad dal( skinless)- 1 cup

Fenugreek/ Methi seeds- 1/2 tsp

Salt required.

Ingredients for Egg Dosa

Egg/ Muttai- 2

Dosa batter- 1 cup

Black pepper and salt to taste

Method to make Dosa batter

Wash and soak idly rice, urad dal and fenugreek seeds for at least 6 hours. In mixer or wet grinder grind the rice and dal together to a fine batter. Add required salt to the batter, mix well and allow the batter to ferment overnight. Next day the batter is ready to make perfect dosas.

Method to make Egg Dosa

Heat tawa or dosa pan, when the tawa is hot take a ladle full of Dosa batter and spread it on the Dosa tawa in the circular motion as making normal Dosa. Break an egg and pour it gently on the top of Dosa( you can also pour a beaten egg). Sprinkle required pepper and salt on the egg and smear 1 tsp of oil around the Dosa. Cook on medium heat until both egg and Dosa are cooked well. Remove the cooked crispy Egg dosa from tawa and serve hot Egg Dosa with Chicken gravy or Mutton gravy.

Egg Puffs( Indian style curried eggs in puff pastry)

Ingredients

Pepperidge farm puff pastry-1 sheet

Eggs-4

Onion large( thinly sliced)-1

Tomato large( chopped)-1

Curry leaves-2 sprigs

Red chilli powder-1 1/2tsp( +/-)

Cumin powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Oil required.

Method

Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Hard-boil the eggs, remove the shell and halve them. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped tomatoes and cook until they are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture. Slightly wet two corners of pastry sheet with water and bring both corners of the pastry sheet together pressing firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Egg puffs hot with tomato ketchup or mint chutney.

Simple Egg Korma/ Muttai Kurma.

Ingredients

Boiled eggs( de-shelled)-6

Onion large( minced)-1

Tomato large( finely chopped)-1

Curry leaves-few

Coriander leaves-1/4cup

Mint leaves-1/4cup

Red chilli powder-1 1/2tsp

Coriander powder-1tbsp

Garam masala-1tsp

Salt to taste

Oil required

Masala to grind

Shredded coconut-1/4cup

Garlic cloves-6

Ginger-1"

Sombu/Fennel seeds-2tsp

For tempering

Cinnamon stick-2"

Cloves-6

Cardamom-3

Method

Heat oil in a pan, when hot add the tempering ingredients and fry till the aroma of whole spices rise. Add the onions, curry leaves and fry till onions turns brown, next add the ground masala paste and fry for few more mins. Now add the red chilli powder, coriander powder, garam masala and required salt and fry for few more mins. Add the tomatoes and cook till tomatoes are mashed. Add mint leaves, coriander leaves to the mixture and give stir. Add a cup of water to the mixture, cover pan with lid and allow the gravy to boil for 5 mins. Add the boiled eggs to the korma gravy and boil for another 3 mins. Serve hot with Parotta or Steamed rice.