Ingredients A:
3 eggs boiled, shelled and cut into halves
2 large onions, sliced
1 cup thick coconut milk (santan)
1 cup thin coconut milk
1 teaspoon ginger garlic paste
1 teaspoon red chilli powder
1 tablespoon coriander powder
A pinch of tumeric powder
1 teaspoon of store bought garam masala ( or pound/grind together 1 cardamom + 1 small piece cinnamon + 2 cloves)
Salt to taste
Ingredients B
2 teaspoon cooking oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
a few curry leaves
How to:
-Heat oil in a saucepan and and add the rest of the ingredients in Ingredient B. This process is called tempering.
-When the mustard seeds start to pop, add in the onions and fry until they turn golden brown.
-Add the chilli powder, coriander powder, garam masala and tumeric. Stir-fry for about 30 seconds. Add the ginger garlic past and fry for another 1-2 minute.
-Add the thin coconut milk and reduce flame to low. Bring to boil and let it cook for about 2-3 mins, stirring occasionally.
-While keeping fire on low, add the thick coconut milk and the prepared eggs. Add salt, bring it to a boil and quickly remove from heat. Try not to over-boil at this stage because the coconut milk will start to seperate.
-Serve warm with rice, rotis, papadums or puttus.
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