Serves: 4
Ingredients:
- Hard-boiled eggs – 6
- Onions – 4, sliced
- Curry leaf sprig – 1
- Green chillies – 2 slit lengthways
- Cinnamon – 2″
- Cardamom – 2
- Cloves – 4
- Mace – 1 blade
- Garlic paste – 1 tsp
- Finely chopped ginger – 2 tbsp
- Fennel powder – 1 teaspoon
- Kashmiri chilli powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Turmeric powder – ½ teaspoon
- Tomato – 1 chopped
- Thick Coconut milk – 1 cup (for a curry in a hurry use Dabur coconut milk)
- Coconut oil – 2 -3 teaspoons
- Salt to taste
- Masala to sprinkle on the hard-boiled eggs:
- Chilli powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Pepper powder – ½ teaspoon
- Salt – a pinch
Method:
- Cut the eggs in halves or quarters, and season with chilli powder, turmeric powder, pepper and salt. Set aside.
- To a deep casserole on medium flame, add oil followed by a sprig of curry leaf, onions, all the whole spices, finely chopped ginger and the garlic paste. Stirring every once in a while fry everything until the onions turn a pale brown.
- Add in tomatoes, fennel powder, kashmiri chilli powder, coriander powder, turmeric powder and continue frying for about 5 minutes.
- Push the onion tomato mix all around to the sides of the pan and place the boiled eggs, yolks facing down, on the pan. Now plop all of the onion-tomato mix over the boiled eggs, add green chillies, coconut milk, cover and cook for a couple of minutes.
- Serve with chapatis/rotis or have it with home-baked beer bread like we did.
