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Here in Britain, Madras curries are so common that you'll find them in each and every Indian restaurant.
In a non-stick pan, add 1 tbsp oil and fry the eggs to golden brown and keep it aside.
In a pressure cooker add oil, cumin, bay leaves, dry red chillies. When they splutter, add onion and chilly, fry till it becomes golden brown.
Add all the masala powder and ½ cup water, fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.
Then add fried eggs, kasoori meethi, salt and mix. Add another 2 cups of water, cover the lid and cook for 2 whistle (1 on high flame and 2 on low flame). Allow the pressure to go completely before you open the cooker.
Garnish with coriander leaves.
Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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Ohio
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
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