Ingredients
1. Eggs - 5, hard-boiled (Boil eggs for about 12 minutes. Rinse under cold running water. De-shell, make a few slits and set aside.)
2. Onion - 2 medium, thinly sliced
Ginger - 2.5 tsp, julienned
Green chilies - 3 - 4, slit
Curry leaves - 1 sprig
3. Tomato - 1 medium-small, sliced or chopped
4. Coconut milk, thin - 3/4 cup
5. Thick coconut milk - 1/4 - 1/2 cup
6. Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp or to taste
7. Crushed pepper - 1/4 - 1/2 tsp
8. Coconut oil - 1.5 tbsp
Mustard seeds - 1/4 - 1/2 tsp
Dried red chilies - 2, broken
9. Salt - To taste
Method
Heat oil in a deep pan. Splutter mustards and fry dry red chilies. Add sliced onion and little salt. Fry for a few minutes and add ginger, green chilies and curry leaves. Continue sautéing until onion turns light golden. Bring down the heat and add turmeric powder and garam masala powder. Sauté for a minute and add tomatoes. After a minute, add thin coconut milk. Cook at medium heat for 5 - 7 minutes. Check for salt. Add thick coconut milk, curry leaves and crushed pepper. Mix well and add the eggs. Cook for 1 minute at low heat. Switch off. It goes very well with idiyappam and palappam.
