Ingredients
1. Eggs – 5, hard-boiled and halved
2. Coconut oil – 2 – 3 tbsp
3. Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
4. Onion – 1 cup, thinly sliced
Ginger – 2 tsp, finely chopped
Garlic – 2 tsp, finely chopped
Green chilies – 3, slit
Curry leaves – A few
5. Turmeric powder – 1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – 3/4 tsp
6. Potato – 1 medium, cubed
Carrot – 1 medium, cubed
Cauliflower florets – 1/2 cup
7. Fresh green peas – 1/4 cup
8. Thin coconut milk – 1.5 cups
Thick coconut milk – 1/4 cup
9. Salt – To taste
10. Pepper powder – 1/8 – 1/4 tsp
To season
11. Ghee – 1 – 2 tsp
Mustard seeds – 1/2 tsp
Pearl onions – 2 – 3, thinly sliced
Cashews – 5 – 6
Curry leaves – A few
Method
1. Heat coconut oil in a cheena chatti/ a deep pan. Splutter mustard seeds and cumin seeds. Add sliced onion, ginger, garlic, green chilies and curry leaves. Saute until onion starts to change color. Add turmeric powder, coriander powder and garam masala powder. Stir until their raw smell leaves. Add potato and carrot pieces. Mix well and stir for a minute. Add 1.5 cups of thin coconut milk and enough salt. Cover and cook until the veggies are half done. Add cauliflower florets. Cook for 5 – 6 minutes. Add fresh/frozen green peas. Continue cooking until the vegetables are completely done. Add thick coconut milk, pepper powder and halved eggs. Taste-check for salt. Cook for a minute.
2. Heat ghee in a small pan. Splutter mustard seeds and fry pearl onions until golden. Add cashews and curry leaves. Fry for a few seconds. Pour this over the curry. Serve hot with chapathis/ appam or idiyappam.
what type of coconut milk do u use ? is maggi coconut milk powder good? or is the can one better?
I prefer canned coconut milk. But I think I used maggi coconut milk powder for this particular recipe.
super…came out really well
Thanks for your feedback! 🙂