Description:
A spicy egg dish in a coconut milk curry
Ingredients:
10 eggs boiled
1 medium sized onion chopped
1 tsp jeera
1.5 – 2 tsp chili powder mixed with a small amount of water
Pinch turmeric
½ tsp ginger-garlic paste
2 small roma tomatoes chopped
2 tsp dhania powder
1 tsp tomato paste mixed with water
½ cup coconut milk
½ big bell pepper, slivered and sautéed with1/2 tsp garlic powder
Directions:
Sautee onions until golden brown
Roughly blend onions in blender until chunky paste
Heat oil on medium
Add 1 tsp jeera
Add onion paste
Add turmeric
Add salt if splattering too much
Sautee paste and add ½ tsp ginger-garlic paste
After ginger-garlic paste, added chili powder (mixed in water)
Sautee
Add 2 tsp dhania powder
Add ¼ tsp garam masala
In separate container, add chopped tomatoes, turmeric, salt, chili powder, oil and microwave for 3 minutes
Add tomatoes mixture
Add 1 cup hot water
Add tomato paste
Allow to simmer
Add ½ cup coconut milk at the end
Add boiled eggs and simmer covered on low
When finished, can add fresh slivered green chilis and sautéed bell peppers
Can add additional water if too thick