Eggs are consumed all over the world and it is inexpensive, rich source of protein. Hard boiled eggs are good for bones and eyes.
Egg whites are a very good source of protein, vitamin B2, vitamin D, vitamin B6 and minerals such as zinc, iron, copper and lower amounts of cholesterol and fa them yolks. Eggs can be prepared in many ways.
I like my egg curry with appams, they are great combination. The recipe given below is hard boiled eggs cooked in Indian spices with grated coconut. The shallots in the seasoning gives a distinct flavor to the egg curry. Coconut oil also gives a distinct taste to the gravy.(Coconut oil is homemade made from organic homegrown coconut).
INGREDIENTS
- Eggs. 3
- Onion medium 2
- Red dry chillies. 2-3
- Pepper. 4-5
- Cinnamon 1″
- Cloves 2
- Cardamom 1
- Cumin seeds. 1 tsp
- Fennel seeds. 1/2 tsp
- Coriander powder 1 tbsp
- Ginger. 1″
- Garlic cloves. 4-5
- Freshly grated coconut 3 tbsp
- Turmeric powder. 1/2 tsp
- Coconut oil 1and1/2 tbsp
- Shallots finely chopped 2-3
- Curry leaves
- Salt to taste
METHOD
Heat 2 tsp oil in a wok/ kadhai. Add chopped onions, red dry chillies and saute till onions changes colour. Add cinnamon, cloves, cardamom, cumin seeds, fennel seeds, pepper and coriander powder. Saute for a minute on low heat. Add freshly grated coconut and saute till coconut becomes golden brown. Turn off the heat. Add ginger and garlic.
Let it cool down. Add little water and grind to a smooth paste.
Heat 1 tbsp coconut oil. Add two three finely chopped shallots, saute till it turn golden brown in colour.
Add turmeric powder saute for two seconds. Add the ground masala and saute till the raw smell of garlic disappears on low heat.
Slit and add the boiled eggs and mix well with masala. Season with salt. Add water according to what consistency gravy you want. I have added a cup of water. Cover and simmer the gravy till it becomes thick. Add the curry leaves and turn off the heat.
Serve with pooris, idiyappam, dosa, idli or rice.
