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
- Potatoes : 3 Big
- Onion chopped : 2 (medium)
- Chilli powder : 2 T-Sp.
- Turmeric powder : ¼ T-Sp.
- Coriander powder : 1 Tbl- Sp.
- Garam masala : ½ T-Sp.
- Chicken masala : 1 T-Sp.
- Boiled egg : 5
- Oil : 1 Tbl-Sp. (Adjust)
For grinding
- Coconut : ¾ Cup
- 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.