INGREDIENTS:
Eggs - 7 to 8, boiled
Onion - 1 large, chopped
Tomato - 2 medium, chopped into cubes
Potato - 2 medium, chopped into big cubes
Carrots - 1 small, chopped (option)
Peas - 3/4 cup
Ginger - 1" cube, chopped or 1 tsp of ginger paste
Garlic - 2 to 3 or 1 tsp of garlic paste
Dry Coconut Powder - 1/2 cup
Green Chilli - 2 medium
Fresh Corriander Leaves - a bunch, chopped
Cinnamon Stick - 1 inch stick
Cloves - 2 to 3
Jeera (Cumin Seeds) - 1 tsp
Corriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Salt to Taste
COOKING TIME: 45 mins to 1 hour
SERVING: Serves 6
METHOD:
1. Boil the eggs and keep aside
2. Boil or microwave the potatoes to almost done, keep aside
3. In a pan add 1 tbsp oil, let it heat
4. Add Cinnamon and Cloves, fry for 30 seconds
5. Add Green Chillis, fry for a minute or two
6. Add 3/4th of the chopped onion, fry till transparent or done
7. Cool the contents of the pan.
For the Gravy Paste, mix the following in a grinder -
8. Add Tomato, Ginger, Garlic, Half of the Corriander leaves, Coconut Powder, Chilli Powder, Coriander Powder and Turmeric
9. Add the cooled contents from the pan to the grinder
10. Blend all the ingredients together, keep adding water
11. Grind the mixture till the coconut powder completely blends into the paste.
For the Curry -
12. Add 1 tbsp oil in a pot, let it heat
13. Add Jeera and the rest of the chopped onions to the oil, let it fry for a minute
14. Add the Gravy Paste from the blender to the pot. Add about a cup of water to bring it to the consistency of a gravy. Be cautious not to make the gravy too watery
15. Add Carrots and Peas to the mixture
16. Add the chopped and boiled Potatoes
17. Cook the mixture for 10-12 minutes, till the vegetables and the gravy is done.
To Serve -
18. In a Serving tray spread the gravy
19. Cut the boiled Eggs in half and add to the gravy
20. Garnish with fresh coriander leaves or coconut milk
Enjoy with Rice or Bread !
