Egg Curry In Coconut Milk
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Servings Prep Time
4People 10Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Grind together coconut, coriander seeds, cumin seeds, black peppercorns, tamarind, dry red chilies, half of the onion and garlic along with ½ cup water to a thin paste.
  2. Heat a kadai and add oil. After oil gets heated, add remaining ½ onion and sauté till onion turns pinkish.
  3. Pour the gravy from blender in the kadai and cook for 2 minutes on low flame. Add ½ to ¾ cup water and mix.
  4. Add the boiled eggs to the gravy and simmer for 5 minutes.
  5. Garnish with chopped coriander leaves.
Recipe Notes

Note: I received the Vaya TyffynLyte for review. All views and opinions expressed are my own.

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