Milk-Egg Curry (Kashmiri Chhataak)

A lovely recipe which takes so less time to cook, suits our fast lifestyle :)

Its tasty yet healthy, rare combination :)

Though its Indian, but its not at all spicy :)

With all the properties described above I should give some history of it too :)

Its belongs exactly to Kashmir, India and is called Chatak in local language there.

I named it here as Milk-Egg curry.

Preparation for 2 persons

Ingredients -  4 Eggs, 1 medium size onion, one tea spoon of freshly ground Fennel powder,

                          1 cup milk, 2 cups water, Half table spoon turmeric powder, Salt to taste

The Procedure:-

Cut Onion into medium think long slices. Take a broad-deep pan and add 2 table spoons oil. Put onion after the oil is hot. Keep stirring the onion till its soft. Do not let Onion to turn brown. 

Add Salt and turmeric powder. Just after 10 seconds add water and increase the heat and let it boil. After the water boils for 2  mins take eggs and break them into the pan. Break each egg in a different place so that they should not stick to each other. Do not stir it at all. Let the eggs get cooked in boiling water for 5-8 mins. 

After you feel that eggs have become hard enough not to break, Add milk and Fennel powder and let it boil for 5 mins. 

It should have some gravy as this is best with rice.

Enjoy the yummy Milk-Egg curry with steamed rice.