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Ingredients
- 2 tsp oil
- 3 hard boiled eggs
- 1 large onion, loosely chopped
- ½ tsp garlic paste or minced garlic
- 3/4 cup diced tomatoes (we used canned)
- ½ cup coconut powder(we used dried, Nupur uses fresh/frozen)
- ¼ tsp turmeric
- salt to taste
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Recipe Info
Category : Appetizers
Rating : 0
Contributor : marc
Print Recipe
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Directions
Masala:
4 whole cloves
4 peppercorns
1 dried chile, de-seeded (Trobee uses 3 and leaves in the seeds)
½ tsp poppy seeds
½ tsp fennel seeds
Heat the oil in a pan until sizzle-hot, then add the masala. Saute until the spices start to sizzle and are aromatic.
Add the onion and saute until soft, then add the garlic paste and keep cooking until browned.
Add the coconut and fry until toasted.
Add the tomatoes, salt and turmeric and cook for about 3-4 minutes.
Now blenderize the mixture, adding ¼ cup water to the blender.
Transfer the mixture back into the pan. Bring to a boil and simmer for 10 minutes.
Peel the eggs and slice them in half. Place them in the pan, spoon some of the sauce over them, and simmer for another minute.
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