Egg Curry With Coconut

Ingredients:

Boiled Eggs - 6

Boiled potatoes - 2

Coconut grated/finely chopped – ½ cup

Onion – 1 large (chopped into thin slices)

Tomatoes – 1 chopped

Garlic – 4-5 cloves chopped.

Ginger- ½ inch piece chopped

Red chilli powder- ½ tsp

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp

Roast and crush 2 cloves, ½ inch cinnamon piece, and 1 cardamom

Mustard seeds – ½ tsp

Dry red chilli - 1

Green chilli – 1, slit

Oil – 2 tbsp

Curry leaves – 1 sprig.

Salt – to taste

Kachampuli – 3 drops (or pulp of a lemon-sized tamarind soaked in 3-4 tbsp water)

Coriander leaves – Finely chopped for garnish.

Method:

Boil and peel eggs and potatoes. Cut the eggs into halves with a sharp knife and keep aside. Mash the potatoes coarsely and keep aside.

Grind together coconut, tomatoes, coriander powder, roasted cloves, cinnamon and cardamom, ginger and garlic into paste.

Heat oil, splutter mustard.  Add the dry red chilli, curry leaves and green chilli.  Add onion and saute till golden brown.

Add the ground paste and fry for a while.  Add salt, turmeric powder and chilli powder.

Now add the eggs and the mashed potato.  Add water as needed. Mix well and cover with a lid. Keep stirring at regular intervals. Check for salt/chilli.

Add 4-5 drops of kachampuli.  Add water and simmer for a while if you need more gravy.  Once done, garnish with fresh chopped coriander.