Most of us have eggs for breakfast or an in-between meal snack like sandwiches or pakodas etc., but eggs also make a delicious curry, which can be the main course of a lunch or dinner meal. Here's my recipe.
Ingredients
4 eggs boiled and kept aside
1/2 coconut (grated)
4 - 5 kashmiri dried red chillies
1 tsp jeera (cummin seeds)
8 - 10 flakes garlic
1 inch piece ginger
1/4 tsp turmeric
1 grated tomato
1 tiny ball of tamarind soaked in water
3 tbsps oil
Few coriander leaves finely chopped
Salt to taste
Procedure:
Grind coconut, chillies, jeera and ginger garlic with a little water in the mixer. mixer. Heat oil in a thick-bottomed pan. Add ground masala and saute for a few minutes on low flame. Add turmeric and grated tomato and cook for a minute or two. Now add salt, tamarind water after squeezing out the tamarind and two cups of boiling water. Cover pan and allow to simmer on low flame for ten minutes. Turn off flame. Peel the boiled eggs and slit into two vertically. Place eggs in a glass bowl or serving dish and pour hot gravy over it. Garnish with coriander leaves and serve with white rice or fresh pav bread. Onion-tomato salad and fried papads go well with this curry rice.
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