To start preparing the Hariyali egg curry recipe, we will first do the Hariyali Masala.
In the grinder (medium jar), add the coriander mint leaves, green chillies and 1/2 cup of water. Mix all together to make a smooth pasta and set aside.
In the mixer grottop, add the onions, ginger and garlic and grind to make a pasta.
Heats 1 tablespoon of oil in a Kadai over medium heat, add the bay leaf (Tej Patta), cloves, cinnamon stick and roast for a few seconds. Add the garlic paste to the onion ginger.
Go up for 4-5 minutes until the raw onion smell disappears.
Once the onions are roasted, add Garam Masala powder, coriander and bright powder for a few seconds.
Add the Hariyal coriander mint mixture, fresh cream and 4 boiled eggs.
Add water if necessary to adjust the consistency of Hariyali’s curry curry. Cover and cook the curry of Hariyali eggs for 5 minutes.
Check the salt and spices and adapted according to your tastes and transfer the curry of Hariyali eggs to a serving bowl.
Serve the curry of Hariyali eggs together with the Malabar parotta or the Lachha Paratha and Burani Raita grain for a week’s dinner.
