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Eggs in Coconut Gravy
By : Method
- Boil the eggs, cut into halves and keep aside.
- Lightly heat oil in a kadai or a heavy bottomed vessel and saute onions and green chillies on a low flame till the onions turn light brown.
- Add tomatoes, coconut, salt, ginger and garlic and continue cooking till the tomatoes are soft.
- Add the powdered masalas, coriander leaves and cook on a low flame till oil separates.
- Cool and grind the onion-tomato mixture to a smooth mixture.
- Add sufficient water to make a slightly thick gravy and keep to boil.
- Boil till the gravy thickens a little.
- Add garam masala powder and mix well.
- Add the kept aside eggs and simmer for few minutes.
- Garnish with finely chopped coriander leaves.
- Serve hot with rice or rotis.
Ingredients:
6 - eggs
5 tbsp - oil
3 - medium sized onions (finely sliced)
3 - green chillies (chopped)
3 - medium sized tomatoes ( finely chopped)
� - coconut (finely grated)
1 1/2�� piece - ginger (crushed)
8 to 10 cloves - garlic (crushed)
2 tsp - red chilli powder
2 tsp - coriander powder
� tsp - turmeric powder
1 small bunch - coriander leaves (chopped)
� tsp - garam masala powder
2 tbsp - finely chopped coriander leaves (to garnish)
sufficient water (to make the gravy)
salt to taste
6 - eggs
5 tbsp - oil
3 - medium sized onions (finely sliced)
3 - green chillies (chopped)
3 - medium sized tomatoes ( finely chopped)
� - coconut (finely grated)
1 1/2�� piece - ginger (crushed)
8 to 10 cloves - garlic (crushed)
2 tsp - red chilli powder
2 tsp - coriander powder
� tsp - turmeric powder
1 small bunch - coriander leaves (chopped)
� tsp - garam masala powder
2 tbsp - finely chopped coriander leaves (to garnish)
sufficient water (to make the gravy)
salt to taste
RECIPES BY ANITA RAHEJA
