Ingredients
-
1/4 tsp Mustard Seeds
-
3 tbsp Coconut oil
-
3/4 cup thick Coconut milk
-
1.5 cup second Coconut mik
-
1 Onion (large) - finely sliced
-
1 Tomato finely chopped
-
2 sprig Curry Leaves
-
1.5 tsp garam Masala
-
1/2 tsp Fennel powder
-
1 tbsp Red chilli powder (adjust)
-
1 tsp Coriander powder
-
3 green chilies chopped
-
3/4 tsp black Pepper
-
1 tsp crushed Ginger
-
1 tsp crushed Garlic
-
to taste Salt
Cooking Instructions
-
1
Heat the oil in a earthen vessel over a medium heat. Splutter mustard seeds.
-
2
Add onion, green chilli, curry leaves and some salt into the pan. Saute it well until onion turns light brown.
-
3
Add ginger and garlic paste and saute until aromat. Add spice powders and mix
-
4
Add tomatoes and saute until mushy. Add Second (medium thick) coconut milk. Add salt as needed. Mix it well.
-
5
Slit eggs in half and add to curry. Let it simmer for another 10 minutes for the masala to coat in the egg..
-
6
Add thick coconut milk and gently swirl the pan without breaking the eggs. Once it boils, and the gravy has desired consistency, switch off. Serve hot with Appam, idiyappam, parotta etc
Reactions
Written by
Humble soul embarking on beautiful journey of love called life. cooking is one of my favourite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions. My blog: https://SpicesandDesserts.com
Read more
Comments