Ingredients (Serves 4)
1. Eggs – 4 – 5, hard-boiled
2. Coconut oil – 2 – 3 tbsp
3. Mustard seeds – 1/2 tsp
Onion – 1 large, thinly sliced
4. Ginger – 1.5 tsp, minced or crushed
Garlic – 1.5 tsp, minced or crushed
Green chillly – 1, slit
Curry leaves – A few
5. Turmeric powder – 1/2 tsp
Kashmiri chilli powder (good quality) – 1 tbsp
Coriander powder – 1tbsp
Garam masala powder – 1/2 – 3/4 tsp
Pepper powder – 1 tiny pinch (optional)
6. Hot water – 1 cup
7. Salt – To taste
Method
Heat coconut oil in a kadai over medium-high heat. Splutter mustard seeds and add onion, salt, ginger, garlic, green chilly and curry leaves. Cook until onion starts to change color. Bring down the heat to low. Add turmeric powder, chilli powder, coriander powder, garam masala powder and pepper powder. Cook until their raw smell disappears. Add 1 cup hot water and mix well. Cook covered for a few minutes until it turns thick and oil separates. Taste-check for salt and masala. Make a few gashes on the eggs. Add the boiled eggs to the curry and mix gently. Cover and cook for a few minutes. Switch off. Serve with appam/ idiyappam, puttu or chapathi.
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Wow what a beautiful presentation.. looks yummy and easy recipe