Ingredients: 4 Whole Egg,1 Onion – chopped,1 tablespoon Jaggery,Salt – to taste,Sunflower Oil,1 sprig Coriander (Dhania) Leaves,1/4 cup Fresh coconut – grated,2 tablespoon Coriander (Dhania) Seeds,3 Dry Red Chilli,1 tablespoon Sesame seeds (Til seeds),1 tablespoon Poppy seeds,1 inch Ginger – chopped,5 cloves Garlic – chopped,8 Badam (Almond)
Time in minutes: 40 Servings: 4 Course: Lunch Diet: Eggetarian
Instructions: To begin making the Iranian Baida Curry Recipe, boil the whole egg in water, make sure the eggs are fully immersed.Boil them for at least 15 minutes until the eggs are completely cooked and keep them aside to de shell them once it cools down.Dry roast the ingredients mentioned in the list to grind on to a pan, once done cool it down and grind it into a smooth paste by adding little water.Heat a kadai with oil, add onions and saute them until it turns golden brown. Add the ground masala paste. Saute for 10 minutes.Add 1 cup of water along with jaggery and bring it to a boil. Check for salt and adjust according to your palate.Finally, de-shell the eggs, cut them into half and drop them into the boiling curry. Boil the curry for 2 more minutes and switch it off. Serve by garnishing it with some coriander leaves.Serve the Iranian Baida Curry Recipe along with Garlic naan, Chapathi and some steamed rice along with Moong Sprouts Salad with Grated Carrots and Coriander.