Authentic Dishes with my personal touch

Ingredients

Boiled Egg – 6
Green Chilli – 6
Onion – 4 medium sliced
Coriander Powder- 1 ¼ tsp
Chilly Powder – 1 tsp
Kashmiri chilly powder – ¾ tsp
Fennel Seeds powder – 2 pinch
Garam Masala – ¼ tsp
Turmeric Powder- ½ tsp
Ginger garlic paste – 1 tbsp
Curry leave
Tomatoes – 2 small
Water
Salt
Coconut oil – 3-4 tbsp
Thick Coconut milk – ½ cup optional

Method

Take a deep bottomed pan . When the pan is heated up pour the coconut oil.Add some curry leaves.Add the ginger garlic paste. Saute till the raw smell of the ginger garlic paste is gone. Add the onions and the green chilli. On medium heat saute the onions. Let the onion change the colour to light brown. Reduce the heat to low and add the powders. Tumeric,Chilly powder,Kashmiri chilly powder .Mix well .then add the coriander powder , garam masala and fennel powder. Saute well. Adjust the spices according to your taste.Add the tomatoes. Allow the tomatoes to be cooked well. Close the pan and let the oil comes on the top. If it is not nonstick then you need to add water. The tomatoes and onions would have blended well.Now add hot water. Taste the salt now. Add a pinch of sugar. When the water boils well add the boiled eggs.Let the gravy reduce . Finally add the coconut milk. Switch the stove off as soon as the gravy is hot. Don’t allow it to boil. Garnish with gren chillies and curry leaves and close the lid or 5 mins.

Enjoy!!

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veeenajan@gmail.com

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