Ginger, Salt & Pepper

Ingredients

1 tbsp Coconut oil

1 tsp Mustard seeds

5-8 Curry leaves

4 Green chillies (slit lengthwise)

1 tsp Turmeric powder

1 tsp Jeera powder

1 tbsp Coriander powder

1 tbsp Kashmiri chilli powder

1 tbsp Garam Masala powder

1 tbsp Ginger garlic paste

1.5 Onion (medium sized, cut into long thin strips)

400 ml Thick Coconut milk

1/2 cup Water

4 Eggs- boiled and shell peeled

Salt to taste

Recipe

1. In a pan heat oil

2. Add mustard seeds, curry leaves, green chillies and saute

3. Add all the powders and Masala and cook till fragrant

4. Add onion and ginger garlic paste and cook till soft

5. Add coconut milk and let it boil for 5 minutes

6. Add water and simmer for 5 minutes with salt

7. Halve the boiled eggs and add to gravy.

Serve hot with Porotta, idiappam, palappam etc