Serves: 4
Ingredients for the Gravy:
- Coconut – 1, grated
- Dry Red chillies – 6
- Onion – ½, sliced thin
- Garlic cloves – 4
- Cinnamon – 2″
- Cloves – ½ teaspoon
- Star Anise -3 petals
- Peppercorns – ½ teaspoon
- Coriander Seeds – 1 tablespoon
- Fennel seeds – ½ teaspoon
- Nutmeg – ¼ seed
- Poppy Seeds – ½ teaspoon
- Mace – 3 blades
- Fresh coriander leaves chopped fine – ½ cup
- Coconut vinegar or any other – 1 tablespoon (If you do not have coconut vinegar, feel free to substitute this with lime juice or a marble-sized ball of tamarind)
Rest of the Ingredients:
- Eggs – 6, make 2 large omelettes with these and cut each into 4 parts.
- Onions – 2, chopped small
- Tomato – 1 large, chopped into 6 big cubes
- Coriander leaves and a green chilli, chopped for garnish.
- Oil – 2-3 tablespoons
Method:
- Separately roast each of the ingredients listed under ‘Ingredients for Gravy’, except the fresh coriander and vinegar.
- Grind everything together into a fine paste.
- Set aside half the paste and using a sieve, extract juice from the other half.
- Heat a deep casserole with a well fitting lid. Add oil.
- Add in the chopped onions fry until translucent.
- Throw in the tomato and continue cooking until they turn a little mushy.
- Add the masala paste that was set aside, fry for a while and then add the extracted coconut masala juice and salt.
- Bring to a rolling boil and then add in the chopped omelettes. Cook for a 2-3 more minutes and you’re done.
- Garnish and serve with Goan Pão/ Undo or any other bread. A crusty variety tastes better.