* 7 hard-boiled eggs * 6 tablespoons * Coconut oil * Onion 5 medium sized, 1 Onion sliced finely chopped * 4 sprigs Mint leaves * 1 handful of Coriander leaves * 1 cup grated Coconut * 1 inch Cinnamon * 5 Cardamom * 1/2 tsp Cumin seeds * 1/2 tbsp fennel seeds * 1 tbsp grated Ginger * 1 tbsp grated garlic * 1/2 tsp Turmeric powder * 1 tsp kashmiri red chilli powder * 3 tsp Coriander powder * 1 tbsp Butter * 1 tsp Garam masala * 4 medium sized tomato, finely chopped * 8 mildly spiced green chilli, slit * 1 cup water – 200 ml * Salt to taste
Instructions
1. Boil 7 hard-boiled eggs and peel them. 2. Heat 2 tbsp of Coconut oil in a large saucepan over medium heat. Add 50 gm onion and 8 slit Green chillies and cook until it is soft and translucent, about 5 minutes. Turn off the stove and allow them to cool. 3. Transfer the contents to a mixie jar or blender. To that add 4 sprigs of mint leaves, a handful of Coriander leaves and crush them roughly. 4. To that mixture add 1 cup grated coconut and a little water and blend it to a thick paste. Set aside. 5. Heat 4 tbsp of Coconut oil in a large saucepan over medium heat. Add 1 inch Cinnamon, 5 Cardamom, 1/2 tsp Cumin seeds, Fennel seeds 1/2 tbsp. fry for 2 mins. 6. Add 4 medium sized finely chopped Onions and 4 whole green chillies. Stir well and adjust the flame to medium-high. Cook for 4 mins. 7. Add 1 tbsp grated Ginger, 1tbsp grated Garlic and 2 med-sized finely chopped Tomatoes adjusting the flame to low. Check the seasoning and add Salt if required. 8. Close the lid and cook for 5 mins. Now add 1/2 tsp Turmeric powder, 1 tsp kashmiri red chilli powder followed by 3 tsp of Coriander powder and stir well until the raw smell goes away. 9. Add the masala paste from the blender and combine. Cook for 2 minutes before adding 200 ml water. Keep the flame medium-high and cook for 5 mins. Stir often to prevent masala from burning. 10. Add a tbsp of butter. This is an optional step. 11. Now ad 1 tsp of Garam masala, keeping the flame low add boiled eggs. Pour the masala over the eggs. 12. Simmer the curry in medium-low flame for an additional 2 minutes, until the sauce has thickened and the eggs are heated through. 13. Garnish with chopped cilantro and serve over rice or with naan bread. Enjoy!
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Servings – 3
[Recipe link](https://youtu.be/FlYCuQLtxvs)
INGREDIENTS
* 7 hard-boiled eggs
* 6 tablespoons
* Coconut oil
* Onion 5 medium sized, 1 Onion sliced finely chopped
* 4 sprigs Mint leaves
* 1 handful of Coriander leaves
* 1 cup grated Coconut
* 1 inch Cinnamon
* 5 Cardamom
* 1/2 tsp Cumin seeds
* 1/2 tbsp fennel seeds
* 1 tbsp grated Ginger
* 1 tbsp grated garlic
* 1/2 tsp Turmeric powder
* 1 tsp kashmiri red chilli powder
* 3 tsp Coriander powder
* 1 tbsp Butter
* 1 tsp Garam masala
* 4 medium sized tomato, finely chopped
* 8 mildly spiced green chilli, slit
* 1 cup water – 200 ml
* Salt to taste
Instructions
1. Boil 7 hard-boiled eggs and peel them.
2. Heat 2 tbsp of Coconut oil in a large saucepan over medium heat. Add 50 gm onion and 8 slit Green chillies and cook until it is soft and translucent, about 5 minutes. Turn off the stove and allow them to cool.
3. Transfer the contents to a mixie jar or blender. To that add 4 sprigs of mint leaves, a handful of Coriander leaves and crush them roughly.
4. To that mixture add 1 cup grated coconut and a little water and blend it to a thick paste. Set aside.
5. Heat 4 tbsp of Coconut oil in a large saucepan over medium heat. Add 1 inch Cinnamon, 5 Cardamom, 1/2 tsp Cumin seeds, Fennel seeds 1/2 tbsp. fry for 2 mins.
6. Add 4 medium sized finely chopped Onions and 4 whole green chillies. Stir well and adjust the flame to medium-high. Cook for 4 mins.
7. Add 1 tbsp grated Ginger, 1tbsp grated Garlic and 2 med-sized finely chopped Tomatoes adjusting the flame to low. Check the seasoning and add Salt if required.
8. Close the lid and cook for 5 mins. Now add 1/2 tsp Turmeric powder, 1 tsp kashmiri red chilli powder followed by 3 tsp of Coriander powder and stir well until the raw smell goes away.
9. Add the masala paste from the blender and combine. Cook for 2 minutes before adding 200 ml water. Keep the flame medium-high and cook for 5 mins. Stir often to prevent masala from burning.
10. Add a tbsp of butter. This is an optional step.
11. Now ad 1 tsp of Garam masala, keeping the flame low add boiled eggs. Pour the masala over the eggs.
12. Simmer the curry in medium-low flame for an additional 2 minutes, until the sauce has thickened and the eggs are heated through.
13. Garnish with chopped cilantro and serve over rice or with naan bread. Enjoy!