This flavor-packed recipe for hard boiled eggs and potatoes in a spicy coconut masala gravy. It makes a great side dish for rice or Chapati. The delicious blend of coconut and cashew gives dish an authentic Kerala touch and aroma.

Ingredients

1. Potatoes                           : 3 Big
2. Onion chopped                : 2 (medium)
3. Chilli powder                   : 2 T-Sp.
4. Turmeric powder            : ¼ T-Sp.
5. Coriander powder          : 1 Tbl- Sp.
6. Garam masala                 : ½ T-Sp.
7. Chicken masala               : 1 T-Sp.
8. Boiled egg                        : 5
9. Oil                                      : 1 Tbl-Sp. (Adjust)

For grinding

1. Coconut                            : ¾ Cup
2. Cashews                           : 10

Method

• Grind the coconut and cashews to a fine paste.
• Heat oil in a pan add the onions and sauté it until translucent .
• Add the chilli powder, turmeric powder and coriander powder and fry it until the raw smell goes.
• Add the potatoes and 2.5 cups of water and close the lid and cook it.
• Then the ground coconut paste, let it cook it about 2-3 minutes in a low flame.
• Finally add the boiled eggs ,curry leaves along with garam masala and lemon juice.

Tips:-

• It’s a semi thick gravy, adjust the water accordingly.
• You can substitute lemon juice with vinegar.
• Coconut oil will give the curry more taste.
• Adjust the quantity of egg of your choice.