4 - eggs
4 - green chili, slit in center
1 inch - ginger, chopped
4 - shallots, diced
1 - tomato, chopped to 4 pieces
1.5 cup - thick coconut milk
2 - cinnamon sticks
4 - cloves
1/2 tsp - turmeric powder
1/2 tsp - red chili powder
1 tsp - coriander powder
1 tsp - mustard seeds
1) Boil eggs and take off the shell. Set aside.
2 ) In a wok or kadai, heat oil and add mustard. After mustard pops, add cinnamon and cloves.
3 ) Now add green chili, ginger, shallots and curry leaves and fry till light brown in colour.
4 ) Add turmeric powder, red chili powder and coriander powder. Fry and mix well, then add tomato and fry till tomato is well cooked. Add salt as required.
5 ) Add the thick coconut milk and simmer to a boil. Add the boiled eggs and cook for 2 minutes.
Take off the stove and serve. Serve with Idi appam, Vellayappam or chapathi.
Instead of coconut milk, whole milk with cream can be used. But then there is a difference in taste.But it does taste good too.Coconut milk is the best for this recipe. One boiled potato can be included.
Monday, November 06, 2006