My Mom is a total vegetarian to such an extent that she doesn’t even eat store bought biscuits and cakes, but she would prepare egg dishes for us when we were kids and this is one dish of hers that my sister, brother and I love. It has a Konkani touch to it because she uses grated coconut in this curry. Whenever I eat this, it takes me back to those lazy Sunday afternoons when she would make this alongwith vegetable Pulao and Raita.
- Eggs - 6, hard boiled
- Grated Coconut - 1 cup
- Roasted Byadgi Red Chillies - 12-14 (or depending on your taste)
- Turmeric Powder - 1/4 tsp
- Green Cardamom - 1
- Peppercorns - 8-10
- Cinnamon stick - 1 " piece
- Cloves - 5
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tblspoon
- Ginger - 1 " piece
- Green Chillies - 2
- Onions - 1
- Tomatoes (medium sized) - 1
- Oil - 2 tbsp
- Onions, medium sized - 2, finely chopped (keep a 1 tbsp aside for garnish)
- Cilantro - for garnish
- Salt to taste
Peel eggs and make slits in the eggs on all four sides taking care not to slice through fully.
Blend all the ingredients for the masala to a smooth paste.
In a wide pan, heat oil. Add the finely chopped onions and fry till golden brown.
Add the masala and fry till the oil separates from the masala.
Add the eggs and make sure its well coated with the masala.
Put in 1 glass of water and salt to taste and bring it to a boil.
Turn off the heat and garnish with the remaining tbsp of chopped onions and cilantro.
Serve hot with white rice or rotis.
Note:- I used Byadgi red chillies, hence the rich red color for the curry.
If you are using any other red chillies, you may need to lessen the quantity of the chillies because byadgi chillies are less spicier than the regular ones.