|
Egg
|
4 |
|
Onion |
4
medium sized |
|
Garam
masala |
One
teaspoon |
|
Green
chilli |
3 |
|
Ginger |
One
piece |
|
Chilli
powder |
One
tablespoon |
|
Coriander
powder |
One
tablespoon |
|
Turmeric
powder |
½
teaspoon |
|
Coconut |
½ |
|
Tomato |
2 |
|
Garlic |
3
pods |
|
Cloves
(Grampoo) |
2 |
|
Cardamom |
1 |
|
Pepper
corns |
6 |
|
Oil |
½
cup |
|
Mustard |
½
teaspoon |
|
Curry
leaves |
One
sprig |
| Salt to taste |
Boil the egg in water with some
salt. Grind the coconut and extract the first milk (concentrate)
and the second milk (diluted). Warm coriander powder, chilli
powder, turmeric, grampoo, cardomom, garam masala, pepper and then grind
it into a paste. Cut Onion, ginger, green chilli tomato into small
pieces..
Heat oil in a pan, splutter mustard and then add
onion, ginger, green chilli . Fry till onion turns light brown. Now add
tomato and fry again. Add the ground paste and add the second milk. Keep
it covered and cook till the gravey thickens. Now add the boiled eggs
and cook for 2 minutes. Remove from fire and then add the first
milk of coconut and mix well.
(You can also make the same curry without the coconut milk by adding drinking milk or even without any milk)
