Ingredients
4 hard-boiled eggs
5 tsp oil
1 onion finely chopped
1 tomato finely chopped
1/4 cup milk
Salt to taste
Chopped coriander leaves
FOR THE MASALA PASTE:
3 tbsp grated fresh coconut
1 small onion roughly chopped
2 tsp coriander seeds / daniya seeds
1 tsp jeera/cumin seeds
1 clove / lavang
1/2 inch dalchini / cinnamon stick
4 byadgi or Kashmiri red chillies
2 tbsp chopped coriander leaves
1/2 inch ginger
4 garlic cloves
3 tsp oil
In oil fry all these until light brown and make a fine paste once it comes to room temperature
Procedure
In a pan heat oil, add chopped onions and fry until they turn light pink
Add chopped tomato and fry till they turn mushy
Add the ground masala and fry for 5 mins
Peel the boiled eggs and cut them in half and add it to the masala
Add salt to taste, milk and little water, mix well and adjust the consistency according to your taste
Let it boil for 5 mins, garnish with chopped coriander leaves and turn off the flame
Serve hot with naan, roti or phulkas.
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