- Eggs - 2 nos
- Thick coconut milk - 1 cup
- Onions(big) - 1 no
- (cut into thin, long slices)
- Tomato - 1 no
- (cut into thin, long slices)
- Ginger -1" piece
- (finely chopped)
- Garlic paste - 1/2 tsp
- Green chillies(slit) - 3 nos
- Turmeric powder - 1/4 tsp
- Chilly powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Curry leaves - A few
- Oil - 1 - 2 tbsp
- Salt - As reqd
- Coriander leaves for garnishing
METHOD:
- Boil the eggs and keep aside.
- Heat oil in a pan.
- Add ginger, garlic paste and slit green chillies along with the curry leaves.
- Add turmeric powder.
- Add onions and saute, till translucent.
- Add salt, chilly powder and coriander powder and saute again for 1 - 2 mins.
- Add tomatoes and cook, till they are almost done.
- Cut the deshelled eggs vertically into halves.
- Add the eggs into the pan and mix well.
- Keep on a low flame.
- Add the coconut milk and mix well.
- Allow it to boil.
- Garnish with coriander leaves.
