Here I am after a long summer break.I hope all of you had good fun too.Its school time again and boy is it hot!!!Yesterday my LM came back looking like a tomato her cheeks were red because of the heat.It is very important to keep them hydrated and also nutritious food.Eggs are always high priority on the check list to good food.Not to forget they are super easy to cook and makes a delicious meal everytime.
I actually had a few drafts ready to be posted during my break but i just couldn't manage to do it.We've been back for a few days now and I'm still in snooze mode not ready to get into routine work(blame the heat).We had a good shower last night and the weather is not sticky hope we have some more showers.This recipe as a matter of fact all egg recipes remind me of my good friend Vidya who is always looking for new ways to improve her dishes.Simple easy tricks but takes the dish a whole new level.The hint of coconut milk is Vidya's trick here and works like magic.
Coconut oil 1 tablespoon
Mustard seeds 1 tsp
Aniseeds 1/2 tsp
Onions 2 finely sliced lengthwise
Tomato 2 large diced
Ginger 1 inch piece crushed
Garlic 3 pods crushed
Curry leaves 3-4 sprigs
Garam masala powder 1 tsp
Coconut milk half cup (thick milk)
Salt to taste
- Peel the hard boiled eggs and cut them in half, leave them aside.
- Heat oil in a pan, add the coconut oil followed by the mustard seeds and aniseeds, once the mustard splutters, add the onions.Allow to brown slightly.
- Add the tomatoes and curry leaves next.Allow to cook well into a smooth mash, add a little water to allow tomatoes to cook faster.
- Add the garam masala powder and salt to taste.Stir and allow spices to cook well.
- Add the eggs and cover the eggs with the gravy mix.
- Add the thick coconut milk and allow to simmer for 2-3 minutes.Turn off the flame.
- Add some more fresh curry leaves.
Serve hot with chapathis, fried rice or appams.