Serves Four
Ingredients
- 8 eggs hard boiled and sauteed in very little oil till the outer layer is golden brown.
- 2 medium potatoes cubed into 8 pieces each
- 1 ½ cup of shelled peas
- ½ Coconut – coarsely grated
- Ginger – 1 inch piece coarsely chopped
- Garlic -10 cloves coarsely chopped
- 2 medium Onions – chopped finely
- 2 medium tomatoes – chopped finely
- 2 green chilis – chopped finely
- Salt
- Powdered spices – 1 table spoon garam masala, 1 tea spoon turmeric and 1 Maggi Bullion
- 4 table spoon oil
- Half cup of finely chopped coriander for garnishing
How to
- Put two table spoons of oil in a deep pan and fry the chopped onion, garlic and ginger till golden brown
- Now add the grated coconut and sautee till the coconut is slightly brown.
- Grind this mix in a mixie and create a puree.
- Put two table spoons of oil in a deep pan and fry the rest of the chopped onion till golden brown
- Now add the chopped tomatoes and green chili and the powdered spices and cook till it is mushy.
- Add the pureed coconut, onion, garlic and ginger into the pan and cook for 5 minutes on medium flame, stirring occasionally, till it mixes well.
- Now add the peas and potatoes and cook for 5 more minutes
- Add 2 cups of water and the eggs and boil for 10 minutes.
- Garnish with coriander and serve
