- 5-6 Eggs,hard boiled
- 3 cups of Freshly Grated Coconut
- 2- Onion,chopped
- 1'inch Ginger
- 5-6 Garlic cloves
- 5-6 Dried whole red chillies
- or
- 2 tsp Red chilly powder
- 1tsp Coriander seeds
- 4-5 Methi seeds/Fenugreek
- 8-10 Pepper corns
- 2 Tomato,chopped
Method:
- Take oil in a pan and fry one chopped onion ,Pepper corns,coriander seeds,fenugreek and garlic till onion turns to light golden colour.
- Now grind all the roasted ingredients along with the freshly grated coconut,ginger and Whole red chillies or chilly powder to smooth paste using 2- 3 cups of water.Our masala paste* is ready.
- Take a pan and fry remaining chopped onion till its changes to translucent ,add chopped tomato and fry till tomatoes are soft and mushy.
- Add the ground masala paste* to the fried onion and adjust the gravy according to your need,if you are using this curry for the roti or chapati ,then the gravy should be little thicker .Just add some water to adjust the consistency and bring it to a boil.
- After One or two boils add ,slit hard boiled eggs to the gravy and again boil for 5-7 minutes on a low flame .Garnish with freshly chopped coriander leaves and serve hot.
1. Use a pot that’s large enough to lay one layer of eggs on the bottom. Make sure to gently lay the eggs in the pot to avoid cracks in your eggs. Fill pot with enough cool water to just cover eggs (about 1 to 1.5 inches high).
2. Turn stove to medium-high heat until the water starts to boil for 5-7 minutes
3. Cover pot with a lid, take it off the heat, and let eggs stand with the lid on for about 12 minutes for large, and 10 minutes for medium sized eggs.
4. Place eggs in a bowl of cool water.
5.Now tap the egg on the counter, roll it with the hand on the counter a couple times, and peel it under running water.
