Yields:
3 Servings
Difficulty: Medium
An egg curry made with a blend of spices and ground coconut. A paste is made by grinding all the spices with fried onions, dried or fresh coconut, poppy seeds and tomatoes. This dish is made without garlic or ginger.
Ingredients
Instructions
- Hard boil eggs for about 10 minutes. make vertical slits over each egg. Fry the boiled and shelled eggs in 1/2 tsp. oil with a sprinkle of red chilli pd. and keep aside.
- Heat 1 tbsp. oil in a pan and add in chopped onions. Fry until they turn golden brown. Then add in the rest of the spices, along with the coconut powder. Fry for a couple of minutes, stirring constantly.
- Let the onion and spice mix cool for a while. Now put everything into a blender along with the chopped tomatoes and blend, adding very little water.
- Using the same pan, heat a tsp. of oil and add the curry leaves. Now add in the blended onion and tomato spice mix. Cook on low simmer for about 7 to 8 minutes, adding in a little water if necessary.
- Finally, add in the boiled eggs and simmer for 4 to 5 minutes. Enjoy.