Ingredients
-
- Eggs 6
- Oil 4 tablespoons
- Black peppercorns 1 teaspoon
- Cloves 6-8
- Garlic chopped 1 teaspoon
- Ginger chopped 1 teaspoon
- Large onion finely chopped 1
- Green chillies finely chopped 1-2
- Turmeric powder 1/4 teaspoon
- Garam masala powder 1 teaspoon
- Poppy seeds (khus khua) 1 teaspoon
- Fresh coconut scraped 1/2 cup
- Large tomato finely chopped q1
- Dried red chillies broken 3-4
- Salt to taste
- Fresh coriander leaves chopepd 2 tablespo for garnish
Method
Step 1
Heat sufficient water in the egg boiler. Place the eggs and boil till hard. Remove from heat, cool, peel and halve vertically.
Step 2
Heat 1 tablespoon oil in a shallow non-stick pan, place the egg halves in it and shallow fry, turning sides, till lightly browned on both sides.
Step 3
Heat 1 tablespoon oil in another non-stick pan. Add peppercorns and cloves and sauté for 15 seconds.
Step 4
Add garlic and ginger and sauté for a minute. Add onions, mix and sauté till translucent.
Step 5
Add green chillies, turmeric powder, garam masala powder and poppy seeds, mix and sauté for a minute.
Step 6
Add coconut and tomato, mix and sauté for a minute. Break red chillies into pieces and add along with salt, mix, cover and cook for 1-2 minutes.
Step 7
Remove from heat, cool and blend into a smooth paste with sufficient water.
Step 8
Heat 2 tablespoons oil in a deep non-stick pan. Add the ground paste and mix. Rinse the blender jar with 1 cup water and add to the pan. Mix well, cover and cook for 2-3 minutes.
Step 9
Add eggs and mix lightly. Add coriander leaves and mix lightly. Cook for 1-2 minutes.
Step 10
Serve hot garnished with coriander leaves.