Preparation time: 15 mins | Cooking time: 20 mins
Eggs are usually prepared in different ways. This dish seemed new to me and I thought I'd give it a go. I made a few variations to suit our taste and in the end the curry tasted really nice. I thought I'd share it with all of you.
Onion (finely sliced)- 2
Ginger (chopped)-a small piece
Garlic (chopped)-3 cloves
Green chillies (slit)- 4
Coriander powder-1/2 tsp
Garam masala- 1/4 tsp
Thin coconut milk-50 ml
Thick coconut milk-50 ml
Curry leaves-a few
Oil - 3 tbsp(preferably coconut oil)
Salt to taste
Heat oil in a pan. Add onion, ginger, garlic, green chillies and curry leaves and fry, till they become soft. Add coriander powder, garam masala and salt. Add the thin coconut milk and allow it to boil. When it starts boiling, break the eggs into it one by one, without disturbing the other and cover it with a lid to set. Once the eggs are cooked, add thick coconut milk. Simmer for 2-3 mins.
This goes well with chapathi, parotta and appam.
I thank Sangeetha for passing on the awards.