EGG IN ROASTED COCONUT GRAVY

EGG IN ROASTED COCONUT GRAVY
By : Deepa Sujesh
INGREDIENTS :-

Eggs – 3
Onion – 1 medium chopped
Ginger – 1/2 inch, thinly sliced
Garlic – 3 – 4, chopped
Green chilies – 2, slit
Curry leaves – 1 sprig
Tomato – 1 small, chopped
Turmeric powder – 1/4 tsp
Garam masala powder – 1/2 tsp (optional)
Chilli powder- 1 tsp
Oil-1 tbsp
Salt to taste
Mustard Seeds-1 tsp

FOR ROAST AND GRIND

Grated coconut
Fennel seeds(perumjeerakam)- 1tsp
Cardamom - 4
Cloves-4
Cinnamon stick-3
Small onion(shallots) -4
Garlic- 1 chopped
Oil- 1 tsp

METHOD:-

Heat a pan and add little oil and then roast all the ingredients, Stir until it turns brown . Switch off and mix well.
When the roasted mixture becomes cold grind it in a mixie with little water and grind to a very fine paste. Set aside.
Boil the eggs and remove the shells and keep aside.
Heat oil in a pan and add mustard seeds. When it starts spluttering add curry leaves,the chopped onions, ginger, garlic, green chilies, little salt.
Saute until onion turns light brown then add the masalas- turmeric powder and chilli powder and tomato pieces. Saute for 2- 3 minutes. Add the ground roasted coconut paste, and 1.5 cups of water and enough salt.
6. Bring to a boil and cook for about 8 – 10 minutes at medium-low heat. Add the eggs to the gravy. Mix softly without breaking the eggs. Bring to a boil and switch off. Garnish with chopped coriander leaves .

(IF U USING GARAMMASALA WHILE ROAST AND GRIND.THEN NO NEED TO ADD GARAM MASALA POWDER)