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Monday, 12 March 2018



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

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.

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