This gravy is a life-saver for me when I run out of options. You can serve it with rice pancakes (Appams) for breakfast or Rotis and Rice for lunch and dinner. It is so versatile 🙂 Ever since I got married, I’ve tried new recipes and touch-wood almost all turned out good. And this dish is one among them that makes me feel so good.
Boiled egg- 2
Onion- 2, sliced finely
Potatoes- 2, boiled and mashed
Garlic- 4 flakes, Ginger- 1″ pieces chopped
Green chillies- 2
Curry leaves- few
Chili power- 1tsp, Coriander powder- 1tsp, Turmeric powder- 1/2tsp, Salt- to taste
Coconut oil (for authentic taste- you can also use any vegetable oil)- 4tsp
Coconut milk- 1 cup (I’ve used 1tbsp coconut milk powder in 1 cup of water)
Heat oil in pan and add sliced onions. When lightly browned, add chopped ginger, garlic and green chilies. Saute till the raw smell leaves.
Add chili powder, coriander powder and turmeric powder. Mix well.
Add the boiled and mashed potatoes and mix again until all the masalas are evenly coated.
Add coconut milk to this mixture, mix and boil in high flame.
Remove from heat and add the boiled eggs which are halved. The eggs are halved so that the masalas get into it and tastes better. You can also make small slits in a full boiled egg.
In a small tadka pan, add coconut oil, chopped shallots and curry leaves. Heat and pour on top of the egg curry. This gives you an authentic Kerala taste. <3
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