Ente Pachakalokam

Back to my cooking world after a short break of 3 months of resting! Glad to be here again.

A spicy egg curry goes well with rice and chapathis…Made in fried coconut and potatoes enriches the flavor

Ingredients:

1. Egg- 4, hard boiled and unshelled
2. Potatoes- 2 large, cut into chunks
3. Grated coconut- 1 cup
4. Onion- 1 large,sliced
5. Tomato- 1 big
6. Green chillies- 2,slit
7. Garlic- 4 pods
8. Dried red chillies- 2
9. Ginger- 1 inch piece
10. Chilli powder- 1 tablespoon
11. Coriander powder-1 tablespoon
12. Salt-1 teaspoon
13. Turmeric-1/2 teaspoon
14. Pepper powder- 1 teaspoon.
15. Curry leaves
16. Oil
17. Water

Method:

1. Heat 2 tablespoon oil in a pan
2. Add grated coconut, 1/2 of the sliced onion, cut ginger,garlic,red chillies,curry leaves
3. Stir continuously in low flame till these turn brown.
4. Make sure they don’t get burned.
5. Add 1/2 tablespoon chilli powder,coriander powder,pepper powder. Stir well for a min.
6. Take out from flame and allow to cool.
7. Grind them to a very fine paste.
8. Heat oil in a pan and saute the sliced onions
9. When they turn golden brown add the chopped tomatoes,green chillies, potato.
10. Add the remaining chilli powder,turmeric powder,salt.
11. Stir well in low flame till the potatoes are cooked well.
12. Make slits in the boiled eggs and add them .
13. Add the ground paste, one cup water , stir well(Test for salt and spice and add more if required)
14. Cover and cook for another 10 mins adding curry leaves.
15. Remove from fire and serve!

Serve hot. Don’t minds if the potatoes get a bit mashes up! It certainly adds more flavor and thickness to gravy!