Egg Avial

INGREDIENTS:

• Egg - 2 
• Potato, medium size (peeled) - 1 no
• Tomato - medium size - 1 no
• Cucumber (peeled and cut into 2" long pieces ) - 1/2 cup
• Beans ( cut into 2 " long pieces) - 1/2 cup
• Grated coconut - 1/2 cup
• Green chilies - 4 nos
• Onion (thinly sliced) - 1/4 cup
• Garam masala - 1/2 tsp
• Cumin seeds powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Salt - To taste 
• Curry leaves - 1 stalk
• Coconut oil - 1 tsp

METHOD:

• Take enough water in a vessel to cover the eggs, add a little salt . When the water starts boiling , simmer and cook for about 10 minutes . Put off the fire and leave it for a few minutes, by steeping it in cold water. Then remove the shell and  keep aside.
• Grind grated coconut, green chilies, cumin seeds and garam masala together to a smooth paste.
• Cut each egg into 4 quarters.
• Cut all the vegetables  into 2"long thin pieces.
• Cook covered potatoes, cucumber and beans with turmeric and salt by adding 1 cup of water in a heavy bottomed vessel at medium heat.
• When they are half-done, add the tomatoes.
• Bring down the heat when they are done and the water is mostly evaporated.
• Carefully mix the vegetables so that the pieces are not broken.
• Add the coconut mixture and let it cook for about 5 minutes.
• Taste-check for salt and add the quartered eggs
• Finally add curry leaves and sprinkle a little coconut oil for flavor. 
• Serve hot with rice.

Comments