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:

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