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Grind together ginger, green chillies, coconut,
coriander powder, cloves, cinnamon, cardamoms and
turmeric powder. Break eggs, separate whites from
yolks into a bowl and beat the egg whites till
stiff. Add the egg yolks, milk and salt to taste
to the egg white mixture. Beat the mixture again
after ten minutes and place the egg mixture bowl
into a large vessel containing a little water and
boil till the egg is set. Cut the set eggs into
cubes. Heat ghee in a pan and fry the chopped
cashewnuts till golden brown. Drain and keep
aside. In the same ghee add chopped onions and fry
till light brown. Add the ground masala and fry
till the ghee floats to the top. Add half a cup of
water and bring to a boil. Then add the egg cubes
and cook gently till the korma thickens. Garnish
with chopped coriander leaves and serve hot with
rice or paranthas and chutney.
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