Ingredients
Egg
-- 4 nos
Onion -- 2 medium sized
Green chilly -- 3 – 4
Curry leaves -- 2 springs
Garlic paste --
2 tsp
Ginger paste -- 2 tsp
Turmeric powder -- ¼ tsp
Chilly powder -- 1 tbsp
Pepper powder -- 1 tsp
Garam masala -- 1 tsp
Coriander powder -- 1
tbsp
Tomato -- 2 medium
Coriander leaves -- 1 tbsp chopped
Thick coconut milk --
1 cup
Oil for cooking
Salt to taste
Method
Boil eggs and keep aside. Heat oil in a kadai, add thinly sliced
onions, fry little, add chopped green chilly, curry leaves, little salt, fry
till onion turns light brown. Add ginger
and garlic paste and fry for a minute, then add turmeric powder, chilly powder,
pepper powder, coriander powder and
garam masala and fry for 3-4 minutes, then add chopped tomatoes and fry
till tomato gets cooked. Once tomato is
cooked, add little water, add salt to taste, bring it to boil then add boiled
eggs(give cuts to the eggs so that masala gets coated evenly).
Then add chopped coriander leaves
and thick coconut milk. Gently mix it with gravy, once it boils switch off the
flame.
Serve with ghee rice or roti or appam.
