Ingredients (Serves 5)
1. Eggs – 5, hard-boiled
Vegetables – Potato – 2 small cut into small cubes, carrot – 1 small cubed, green beans – 1/3 cup cut into 3/4 inch pieces, fresh/frozen green peas – 1/4 cup
2. Coconut oil – 1.5 tbsp
3. Whole spices – Cardamom – 3, cloves – 4, cinnamon stick – 1/2 inch, whole black pepper corns – 1/4 tsp
4. Onion – 1 cup, chopped or sliced and halved
Ginger – 2 tsp, thinly sliced
Garlic – 3, chopped
Green chilies – 4 – 5, slit
Curry leaves – A few
5. Hot water / thin coconut milk – 1 cup or as required
6. Pepper powder – 1 – 2 pinches
Garam masala powder – A tiny pinch (optional)
7. Salt – To taste
8. Thick coconut milk – 1/2 cup or as required
9. Ghee / Coconut oil – 2 tsp
Shallots – 2 – 3, sliced
Cashews – 2 tbsp
Curry leaves – A few
Method
1. Heat coconut oil in a small kadai over medium-high heat. Add whole spices and stir for a few seconds until fragrant.
2. Next add onion, a pinch of salt, ginger, garlic, green chilies, curry leaves and cook until onion turns transparent. Add vegetables and cook for a few minutes. Add 1 cup hot water / thin coconut milk. Add salt, to taste. Cook covered for 10 minutes until vegetables are completely cooked (you can pressure cook for 1 whistle instead) and gravy is thick. Add boiled eggs, 1/2 cup thick coconut milk and mix well. Cook for 1 – 2 minutes over low heat. Do not boil. Taste-check for salt. Switch off the flame. Add a pinch of pepper powder and garam masala powder.
3. Heat ghee / coconut oil in a small kadai. Add sliced shallots and fry until light golden. Add cashews and cook until golden. Pour over the curry. Keep covered for 10 – 15 minutes. Serve with appam / idiyappam.
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