Ingredients
Eggs - 3 (boiled)
Grated coconut - A handful
Ginger chopped - 1 tsp
Onion - 1 big
Tomato - 1 big
Red chilly - 3
Sombu - 1 tsp
Cloves - 3 pieces
Cinnamon - 2 small pieces
Kasa kasa - ½ tsp
Cashews - 6-8 nuts
Coriander - small amount
Method
Fry in oil grated coconut, ginger, red chilly, cloves, cashews, sombu, kasa kasa and tomato and grind to paste. Boil eggs and keep them aside. In a frying pan sauté onions. When the onions turn golden brown add the ground masala and cook for 1 minute. Add 1 cup of water and bring the curry to boil. Add desired amount of salt. Make small slits in the egg so that the gravy enters the egg. Garnish with coriander and serve.
Eggs - 3 (boiled)
Grated coconut - A handful
Ginger chopped - 1 tsp
Onion - 1 big
Tomato - 1 big
Red chilly - 3
Sombu - 1 tsp
Cloves - 3 pieces
Cinnamon - 2 small pieces
Kasa kasa - ½ tsp
Cashews - 6-8 nuts
Coriander - small amount
Method
Fry in oil grated coconut, ginger, red chilly, cloves, cashews, sombu, kasa kasa and tomato and grind to paste. Boil eggs and keep them aside. In a frying pan sauté onions. When the onions turn golden brown add the ground masala and cook for 1 minute. Add 1 cup of water and bring the curry to boil. Add desired amount of salt. Make small slits in the egg so that the gravy enters the egg. Garnish with coriander and serve.
A scoop of butter over the cooked gravy makes the curry richer and tastier.
It is a good accompaniment for CHAPATTI and COCONUT PULAO
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