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benazir's blog
Quail Eggs Yogurt And Onion Curry

Actually I have done a hard boiled egg curry before on this blog but I am going to just deal with quail eggs here and no chicken eggs in this post. So this one I am going to make it nice and easy for you to follow and you will need whole spices for this one mostly and other ingredients to make a yummy lushious curry.
In a wok or cast iron skillet on high heat add 4 tbs of either corn, canola or vegtable oil then on top of this 1 tbs each of mustard oil, coconut oil or butter ghee. Let that get hot and add 3 curry leaves, 2 garlic cloves minced, 1 pinch each of hing, cumin seeds mustard seeds, fenugreek seeds, kalounji, shai zeera, black cumin, dill seeeds, 1 whole either 1 whole round red chili, red long chili or kasmiri chili crumble and 1 pinch each of pink salt, turmeric and red chili powder. Add 1 onion or shallot or 3 green onions chopped Let them turn brown slightly. Let crackle and combine in a bowl 1/4 cup of yogurt, 3 tbs of besan and mix together with a whisk and add 1 cup of water then add to the masla mixture in either the wok or cast iron skillet and mix. If it thickens too fast then add 1/4 cup of water a little at a time because you do not want it to be too thin either. Now open 1 can of quail eggs they are already cooked and the shells removed. All you have to do is drain them and rinse them 3 times and add to this curry forming on the stove. and that is done on low heat.
Add 1 pinch of turbindano sugar to the curry and add the quail eggs and cook for 1 more minute because everything is done and shut the heat off. Garnish with either 1 pinch of mint or cilantro. Serve over rice or bulgar wheat which is a more high fiber and lower carb option from the rice or with chikki atta bread.
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