Cuisine: Kerala state of India
Ingredients:
Eggs (boiled) – 4
Oil – 3 tablespoons
Mustard seeds – ¼ teaspoon
Curry leaves – 2 sprigs
Onion – 2 (chopped)
Green chilli – 3 (slit)
Salt – as required
Ginger garlic paste – 2 teaspoons
Turmeric powder – ¼ teaspoon
Kashmiri red chilli powder – 2 tablespoons
Pepper powder – 1 teaspoon
Garam masala – ¼ teaspoon
Coriander seed powder – 2 teaspoons
Tomato – 1 (Chopped)
Coconut milk (1st milk) – 2 cups
Coconut milk (2nd milk) – 1 ¼ cups
Method:
Take the boiled eggs and put some small cuts on them. If you put cuts on boiled eggs, the masala will go inside the eggs and the egg will become tasty. Heat oil in a heavy-bottomed kadai/pan and add mustard seeds. Once they splutter, add curry leaves, green chillies, onion and salt. Fry until the onions turn light brown. Then add ginger garlic paste and Sauté for 2 minutes. Then add turmeric powder, chilli powder, pepper powder, coriander powder and garam masala. Sauté it well for 2 minutes. Add tomato. Once the tomato has become soft and mushy, add coconut milk (2nd milk). Drop the eggs slowly. Let it boil until the gravy has thickened. Now add 1st coconut milk. Let it boil for 2 minutes and switch off the flame. The gravy will thicken after the curry has cooled down. Serve with rice, chapatti or roti.
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