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.
