Egg Curry In Coconut Milk
hard boiled and de-shelled
dry red chilies
marble sized ball
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.
Heat a kadai and add oil. After oil gets heated, add remaining ½ onion and sauté till onion turns pinkish.
Pour the gravy from blender in the kadai and cook for 2 minutes on low flame. Add ½ to ¾ cup water and mix.
Add the boiled eggs to the gravy and simmer for 5 minutes.
Garnish with chopped coriander leaves.
Note: I received the Vaya TyffynLyte for review. All views and opinions expressed are my own.
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