Ingredients:
4-5 hardboiled eggs
1 big onion, sliced
1 medium tomato, chopped
1 tbsp ginger, finely chopped
3/4 tbsp garlic, finely chopped
5 green chillies, chopped
2 sprig curry leaves
3 dry red chillies
3/4 tsp mustard seeds
1/2 tsp turmeric powder
2 1/2 tsp coriander powder
1 tsp garam masala
1 big potato, peeled and cubed
1 1/2 cup medium thick coconut milk ( second extract)
3/4 tsp pepper powder
1 tsp fennel powder
1 cup thick coconut milk
salt to taste
2 tbsp + 1 tsp coconut oil
Preparation:
- Boil the eggs and make cuts / slits and keep it aside.
- Heat 2 tbsp coconut oil in a pan and splutter mustard seeds and add dry red chillies.
- Add chopped ginger and garlic and mix well.
- Add chopped green chillies and curry leaves and saute well till raw smell goes.
- Add sliced onion and salt and saute well till light brown.
- Add chopped tomato and saute well till soft and mashed well.
- Add turmeric powder, coriander powder and garam masala and mix well till raw smell goes.
- Add potato pieces and mix well and cook covered at low flame for 4-5 minutes, stirring in between.
- Add medium thick coconut milk and mix well and cook covered at low flame till potatoes are cooked well, stirring in between.
- Then add boiled eggs, pepper powder and fennel powder and mix well and cook covered for 4-5 minutes. Adjust the salt.
- Reduce the flame and add thick coconut milk and mix well. Don’t boil, just heat…Switch off the flame.
- Add few curry leaves and 1 tsp coconut oil and keep it covered for 5 minutes. Serve with appam, idiyappam, chapati, ghee rice etc..
