Recently, I've got fascinated with coconut milk and am more curious to try many recipes with it. The addition of coconut milk to any dish makes even the simple dish taste extraordinary. Coconut milk not only makes your dish rich but it is very healthy and nutritive too. I tried this egg curry recently with coconut milk and everyone in home loved it especially my dad. It is simple to make with very minimal ingredients. You can try making the same curry with any vegetables, chicken, mushroom or even prawn.
3 hard boiled eggs
1/3 cup thick coconut milk
1/2 cup thin coconut milk
2 medium sized onion (thinly sliced)
1 medium sized tomato
1 ts mustard seed
1 ts ginger garlic paste
3 green chillies
2 ts sambar powder
1/4 ts garam masala
Few curry leaves
Few fresh coriander leaves
Preparation
- Boil the eggs in sufficient water with a pinch of salt.Adding salt makes the eggs easier to peel.
- While the eggs are getting boiled, place a kadai on stove. Add few teaspoons of oil. Once they turn hot, crackle mustard seeds.
- Add generous amount of thinly sliced onions and saute until they turn translucent. Add a pinch of salt to help the onions cook faster. (Adding generous amount of onions makes this dish tasty)
- Next add ginger garlic paste and fry them until it gets rid of its raw smell.
- Add green chillies and curry leaves. Give a good toss.
- Add tomatoes with a pinch of salt and cook until it turns mushy.
- Add sambar powder and a pinch of garam masala.
- Make slits on the cooked eggs and combine them with the above masala.
- Add a cup of water, thin coconut milk and mix the gravy well.
- Bring the gravy to a boil and continue cooking it in medium to high flame until the gravy thickens a bit.
- Now add the thick coconut milk and cook it in simmer for 2-3 minutes.
- Finally add finely chopped coriander leaves.
- Switch off flame, close the lid and let the flavors set in for a while.
Dig it with hot chapati, hot steaming rice or your favorite pulao. Incredibly yummy!
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