Ingredients (serves for 4)
eggs - 4
big onion - 1
tomato - 1
mustard seeds - 1 tsp
red chili - 1
curry leaves - few
green chili - 3
ginger - 1 inch piece
turmeric powder - 1/4 tsp
coriander powder - 2 tsp
garam masala - 1/2 tsp
pepper powder - 1/4 tsp
red chili powder - 1/2 tsp (optional)
thin coconut milk - 1 1/2 cup (1 cup size = 150 ml)
thick coconut milk - 1 cup
coconut oil - 2 tsp
salt - as needed
Method:
- boil the eggs and remove the hard outer shell
- cut the eggs vertically up to the center (pic shown below)
- chop onion and tomato. slit the green chilies lengthwise and peel off the ginger skin and fine chop it.
- heat a vessel with oil and add mustard seeds
- once it splutters, add curry leaves and red chili .
- saute it for a minute and then add sliced onions, green chili and chopped ginger pieces
- fry till the onion becomes transparent
- add coriander powder, turmeric powder and mix well
- after 2 mins, add chopped tomato
- cook covered until it turns mushy and then add thin coconut milk, salt.
- bring it to boil. If you need the curry to be even more spicier, add 1/2 tsp of red chili powder at this stage.
- add garam masala and pepper powder
- mix well and add the eggs
- cook covered for 5 mins and then add the thick coconut milk
- let it cook for 3 - 4 mins in low flame and then switch off.
- serve with hot rice, aapam, roti, chappathi or Idiyappam.
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