Egg Mappas

 

 

 

 

Ingredients

4 hard boiled eggs

1 medium onion sliced

1 inch ginger piece, cut into sticks

3-4 garlic cloves, sliced

2 green chillies, slit

few curry leaves

1/4 tsp turmeric powder

1 tsp kashmiri chilli powder

2 tsp coriander powder

3/4 cup hot water

1 cup thick coconut milk

2 Tbsp coconut oil

salt 

For the seasoning

 3 shallots,sliced into thin rounds

1 Tbsp coconut oil

 1/2 tsp mustard seeds

 few curry leaves 

1/4 tsp fennel seed powder 

*Don't skip the fennel powder as this ingredient gives a lovely taste to the dish

 Method

• Heat 2tbsp coconut oil and add the sliced onions, ginger, garlic, green chilies and a few curry leaves.
• Saute until the onions sweat. Add a pinch of salt so that the onion wilts quickly.
• As the onions begin to brown, reduce the heat and add the turmeric powder, coriander powder and chilli powder. Fry on a medium low heat for one to two minutes.
• Make slits on the boiled eggs and add them to the sauteed masala.
• Cook for a few minutes and then add 3/4 cup of hot water. Mix well and cook for a few seconds. Add enough salt to taste.
• Add the coconut milk and mix everything well. As it begins to boil, remove from heat and keep aside.
• For the seasoning, heat 1 Tbsp coconut oil.   Add the mustard seeds and as they begin to crackle, add the sliced shallots and curry leaves.
• Fry until the shallots turn golden brown. As they start to turn golden brown add the fennel powder, fry for just 2-3 seconds and then pour this seasoning over the prepared egg curry.
• Cover immediately and leave it undisturbed for at least 10 minutes so that the flavor gets infused into the curry.
• Mix and serve after 10 minutes with appam, roti, rice ar any other bread.

*Don't skip the addition of the fennel powder while doing the seasoning as it's this fennel powder that gives an outstanding and unique flavor to this dish.