Indian Recipes
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Ingredients
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| 1 |
Eggs, hard boiled |
6 |
| 2 |
Onions, finely chopped |
3 |
| 3 |
Garlic, finely chopped |
8 cloves |
| 4 |
Green chilies, sliced lengthwise |
3 |
| 5 |
Ginger, finely chopped |
1 teaspoon |
| 6 |
Thick coconut milk |
1 + 1/2 cups |
| 7 |
Thin coconut milk |
2 cups |
| 8 |
Red chili powder |
1 teaspoon |
| 9 |
Coriander powder |
1 teaspoons |
| 10 |
Turmeric powder |
1/4 teaspoon |
| 11 |
Salt |
to taste |
| 12 |
Curry leaves |
6 |
| 13 |
Lemon juice |
2 tablespoons |
| 14 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 15 |
Oil or ghee |
2 tablespoons |
| Method |
Peel and cut each egg into two, set aside.
Heat oil or ghee in a pan or kadahi over medium-high heat, add onions,
garlic, ginger, green chilies and curry leaves and cook until very lightly
browned. Except
salt add all the powdered spices with thin coconut milk and cook over low
heat for 10 minutes. Now add thick coconut milk and salt, stir, add eggs and
cook for 6-8 minutes. Garnish it with chopped coriander and serve.
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| Servings -6 |
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| Introduction
of the dish |
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Coconut milk is widely used in Southern cooking. Among the
South Indian Tamils, this is the great way of serving eggs.
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