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.
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