6 eggs, beaten with a little salt and pepper and fried into omelet
1 cup yogurt
3 cm ginger
6 garlic cloves
2 large onions ground to a paste
100 gm cashewnuts
1 tsp chili powder
1 tbsp sesame seeds
1 tsp garam masala
a handful of coriander leaves, chopped
2 bay leaves
2 stick cinnamon
3 tbsp oil
salt to taste
Heat oil and fry the bay leaves, cardamoms and cinnamon sticks till fragrant.
Add in the ground masala and cook over gentle fire till oil separates.
Add in the water, salt and coriander leaves. Boil for about 3 minutes.
Cut the omelet into wedges and add in to the curry. Bring to boil again
And serve kurma with rice.