Ingredients non vegetarian 4 servings

• 4 Hard boiled eggs
• 1 cup Coconut paste 
• 1 onion (paste)
• 2 tomato (paste)
• 2 tsp Ginger-garlic paste
• 3 Green chillies
• 1 tsp Dhania powder
• 1 tsp chilli powder
• salt to taste

for tempering:

• 1 tsp mustard seeds
• 1 tsp Jeera seeds
• curry leaves
• chopped coriander leaves
• 2 sticks Cinnamon
• 2 cloves
• 2 Tejpatta
• 3 tsp Oil

Directions

1. Hard boil eggs. Cool and remove the shell.
2. Heat 1 tsp oil, fry mustard seeds, jeera seeds, curry leaves, cinnamon sticks, cloves, tejpatta,chopped coriander leaves and then onion paste and saute for 2 mins.or till transparent. then add ginger-garlic paste. Cook for 2 mins.then add tomato paste and cook for 2 mins.
3. Add dhania powder and chilli powder. Cook for 2 more minutes.
4. Add the coconut paste and salt to taste and slit green chillies .
5. Cook the coconut paste for 5 mins till light brown in colour.
6. Add the eggs and cook for another 5 mins.
7. Cut the eggs into halves and arrange it over the curry.
8. Garnish with fresh coriander leaves and serve.

Comments

Mr Shah

Hi Christy, Thanks for the great recipe as usual. one question how to make coconut paste? Dry coconut grind with the water or Milk? please advice. Thanks.

christy gerald

you can add freshly ground pepper powder - 1/2 tsp before adding the boiled eggs. this will surely improve the taste of the gravy.