vegetable egg curry

 

Vegetable Egg Curry

This curry is best with appam and idiyappam. First the vegetables are cooked in thin coconut milk and finally thick coconut milk is poured to give an extra creamy coconut taste. Here I have given the recipe enough for serving six people.

Ingredients

• Boiled eggs-3(half it vertically using a thread)

• Potatoes cubed-1 1/2 cups

• Carrots cubed-1/2 cup

• Green peas -1/2 cup

• Onion sliced-1cup

• Shallots-1/2 cup

• Ginger finely chopped-1tsp

• Garlic finely chopped-1tsp.

• Tomato (medium size) sliced - 1/2

• Curry leaves-2 sprigs

• Coriander powder-1tsp.

• Chili powder-1/2 tsp.

• Turmeric powder-1/2 tsp.

• Garam masala-1/2 tsp.

• Coconut grated-1/2

• Coriander leaves a few for garnishing

• Canola/olive oil-1tbsp.

• Salt to taste

Method

• Grind and extract coconut milk from the grated coconut using half a cup of warm water.

• Then add two cups of water again to the coconut and take out a thin milk.

• In a thick bottom pan heat oil and sauté onions till light brown.

• Add chopped ginger and garlic and stir for two minutes.

• Now add turmeric powder, chili powder and coriander powder and sauté for another couple of minutes.

• Add curry leaves and all the other vegetables and mix well.

• Add salt and thin coconut milk and cook the vegetable.

• Finally add the thick milk, mix well and add the garam masala.

• Add the egg halves and switch off the stove.

• Transfer it into a serving plate and garnish with coriander leaves.