Friday, 25 July 2014

Coconut Egg Curry

A long weekend and with the husband again travelling, it becomes imperative for the wife, that is me, to search for ways to keep herself busy. Luckily, there is one more friend whose husband is also travelling at the same time and so we have decided to do a sleepover at her place and have some fun time together. Tonight as husband leaves for a hurried India trip, we had a humble homely meal for lunch with whatever ingredients I had at hand. Initially, I wanted to make some Aaloo Parathas but the sweltering heat here made me change my mind. So here it is, a yummy and equally simple Egg Curry with a Coconut Base.

3 boiled eggs (or as per your requirement)
1/4 cup grated coconut
1 big onion
1 big tomato
1 big potato cut into quarters and boiled (A Bong cannot imagine his egg curry without the potato :))
3-4 garlic cloves
1" piece ginger
1/4 cup coconut milk (in case you do not have, increase the quantity of grated coconut to 1/2 cup)
1 tbsp sambar powder
1/2 tsp turmeric powder
1 tsp deggi mirch powder
1/2 tsp sugar
2 whole red chillies
Few curry leaves
1/2 tsp mustard seeds
Salt to taste
Coriander leaves for garnishing
Oil as required

Put the onion, ginger, garlic, tomato, and 1 whole red chilli in the grinder and make a smooth paste. To this add the grated coconut and pulse again till the coconut is smooth as well. 
Heat oil in a pan and fry the boiled potatoes till golden and keep aside. In the same oil, make slits on the boiled eggs with a knife and fry till golden. You can add a pinch of turmeric to get a beautiful golden color on the eggs.
In another or in the same pan, add additional oil if required and splutter the mustard seeds and curry leaves. Add the remaining whole red chilli and fry for 2 minutes. Now add the ground paste and fry till oil starts coming out from the sides. Add the spices including salt and sugar and continue frying on a medium flame till a lovely aroma arises and the masalas fried well. Now add the coconut milk on a low flame and stir. Add 1/2 cup water and bring to a boil. Add the fried eggs and potato and keep covered for 5 minutes on a medium flame. Remove from heat and garnish with fresh coriander leaves. Serve hot with steamed rice, neer dosa, or chapati.

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