| Serves: 2 | Cooking time: 20 mins |
Ingredients:
For masala paste
Coconut, grated – 2 tablespoons
Onion, finely chopped – 1 large
Water – a cup
Garam masala powder – 2 teaspoons
Red chilli powder – 2 teaspoons
Turmeric powder – a pinch
For tempering
Cumin seeds/Jeera – 1 teaspoon
Other
Boiled eggs – 4
Onion, finely chopped – 2 large
Tomatoes (finely chopped) – 2 medium
Coriander/dhania powder – 2 teaspoons
Jeera powder – 1 teaspoon
Coriander leaves – for garnishing
Oil – 2 tablespoons
Salt – To taste
Procedure:
- Boil the eggs with enough water for about 10-15 mins till they are completely cooked.
- Once they cool, peel the skin off the eggs and place them aside.
- To prepare the masala paste, heat a small pan and add about a teaspoon of oil in it.
- Into the oil, add the grated coconut and chopped onion and fry them till they turn brown in color.
- Once cooled, add this mixture to a blender along with garam masala powder, red chilli powder, turmeric powder and water.
- Blend this mixture into a smooth paste.
- To prepare the curry, heat a skillet with about a tablespoon of oil.
- Take the peeled eggs and prick them on all sides using a fork or knife. This way the eggs will absorb the gravy thoroughly. You can also cut them lengthwise as I did in this recipe.
- Now, place the eggs slowly into the heated skillet and fry the eggs till they turn crispy.
- Remove these eggs into a bowl and place them aside.
- Into the same skillet add the remaining oil and fry the cumin seeds/jeera.
- Then add the chopped onions and let them fry for a while.
- To this, add the tomatoes and cover the skillet to cook them till they turn mushy.
- Now add the prepared masala paste, dhania powder, jeera powder, salt and cook this mixture till it leaves oil.
- Then add the fried eggs and a little water(if necessary) and let this cook for another 2-3 mins.
- Sprinkle coriander leaves and serve hot.
