Ingredients
| • | Coconut milk | 3/4 cup |
| • | Eggs,boiled | 5 |
| • | Oil | 3 tablespoons |
| • | Onions | 2 medium |
| • | Curry leaves | 8-10 |
| • | Turmeric powder | 1/4 teaspoon |
| • | Coriander powder | 1 teaspoon |
| • | Red chilli powder | 1 teaspoon |
| • | Ginger-garlic paste | 1 tablespoon |
| • | Tamarind pulp | 1 tablespoon |
| • | Salt | to taste |
| • | Sweet Corn | 1/4 cup |
| • | Fresh coriander leaves | a few |
Method
Heat oil in a non stick pan. Chop onions in a chopper and add it to the pan and sauté till golden. Add curry leaves and continue to sauté for 2 minutes more.
Add turmeric powder and coriander powder and mix well.Add red chilli powder and ginger-garlic paste and mix well and sauté till fragrant.
Add 1 cup water and mix. Cook the gravy for 2-3 minutes.
Add tamarind pulp and salt and mix well. Simmer for 3-4 minutes. Transfer into a bowl and blend with a hand blender till smooth. Transfer it back into the pan.
Add coconut milk and mix well and simmer for 1 minute. Halve the eggs vertically and remove the yolks. Fill up the holes with corn. Pour the gravy into a serving dish, place the egg halves over the gravy.
Garnish with coriander leaves and serve hot.
Heat oil in a non stick pan. Chop onions in a chopper and add it to the pan and sauté till golden. Add curry leaves and continue to sauté for 2 minutes more.
Add turmeric powder and coriander powder and mix well.Add red chilli powder and ginger-garlic paste and mix well and sauté till fragrant.
Add 1 cup water and mix. Cook the gravy for 2-3 minutes.
Add tamarind pulp and salt and mix well. Simmer for 3-4 minutes. Transfer into a bowl and blend with a hand blender till smooth. Transfer it back into the pan.
Add coconut milk and mix well and simmer for 1 minute. Halve the eggs vertically and remove the yolks. Fill up the holes with corn. Pour the gravy into a serving dish, place the egg halves over the gravy.
Garnish with coriander leaves and serve hot.
No comments:
Post a Comment