- Boiled Eggs - 5 to 6 nos
- Shredded Coconut - 1 cup
- Coriander Seeds - 1 tsp
- Peppercorns - 1 tsp
- Fennel Seeds - 1 tsp
- Curry Leaves - a few
- Turmeric Powder - 1/2 tsp
- Red Chilly Powder - 1 tsp
- Kashmiri Red Chilly Powder - 2 tsp
- Green Chillies - 1 or 2 nos
- Onion - 1 big, finely chopped
- Tomatoes - 2 medium, finely chopped
- Ginger - 1 small piece
- Coconut Oil - 2 tbsp + 2 tbsp
- Salt to taste
- Water as required
Method:
- Hard boil eggs, mark slits and keep aside.
- Heat 2 tbsp oil in a kadai and roast shredded coconut along with fennel seeds, coriander seeds, curry leaves, peppercorns on low-medium flame stirring continously till a nice aroma spreads.
- Add turmeric powder, red chilli powder, kashmiri red chilli powder and green chillies. Cook till raw smell fades and coconut mix becomes crispy. Add ginger piece and roast for a minute.
- Let it cool down to room temperature. Add water gradually in small quantities and grind to a smooth paste. Keep aside.
- Heat oil in a kadai. Add mustard seeds. Let it splutter.
- Add curry leaves and finely chopped onions along with a tsp of salt.
- Cook till onions becomes light golden.
- Add finely chopped tomatoes and cook till mushy.
- Add prepared masala paste and water to adjust required consistency.
- Boil well for 5-10mins.
- Add eggs and cook for 5mins. Further add a tsp of oil and curry leaves. Switch off the stove and cover for atleast 15minutes.
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