- Boiled Eggs -2 nos
- Onion (chopped)-1 no
- Green chilly (sliced) - 1 no
- Fresh Ginger(chopped) - 2" piece
- Garlic (peeled)- 2 cloves
- Tomato (sliced) -1no
- Fennel seeds - 1/4 tsp
- Salt – to taste
- Oil- as needed
- Chilly Powder -1/2 tsp
- Turmeric powder - 1/4 tsp
- Black Pepper powder - 1/4 tsp
- Thick coconut milk -1/2 cup
- Egg Masala – 1/2 tsp (You can use Meat masala,Vegetable masala or Garam masala)
- Chopped Coriander leaves for garnishing
METHOD:
- Boil the eggs and keep aside.
- Heat oil in a pan.
- Add sliced green chillies along with chopped onion ans saute well till onion become translucent.
- Add turmeric powder.
- Pour the thick coconut milk into a blender with red chilly powder, black pepper powder, Fennel seeds, Egg masala, chopped ginger, garlic cloves, sliced tomatoes and enough salt.
- Pour this fine paste to the pan and stir well.
- Allow it to cook for 2 minutes.
- Cut the deshelled eggs vertically into halves.
- Add the eggs into the gravy and mix well.
- Keep on a low flame.
- Allow it to boil.
- Garnish The Nadan Egg Curry with chopped coriander leaves.
