This creamy, less spicy, coconut milk based recipe is a popular dish along the Konkan coast. Its flavors can be exploited best when served with steamed fragrant jasmine rice. It also makes a perfect combo with Dosas and Appams.
Preparation time: 10 minutes
Cooking time: 20 minutes
6 free range eggs, hard-boiled and peeled
400 ml coconut milk
2 medium red onions, thinly sliced
1 1/2 inches fresh ginger, shredded
2 fresh green chilies, thinly sliced
Corriander leaves, chopped, for garnishing
1 tsp turmeric powder
1 tsp Kashmiri chili powder
1/2 tsp garam masala
1/2 tsp sugar
Oil for frying
Salt as per taste
1. Heat oil in a heavy-based saucepan or kadhai. Add the whole eggs and fry on medium heat for couple of minutes.
2. Take the eggs out and leave them in a plate or on a grease-proof paper.
3. In the same pan, add onions and fry till soft and translucent. Then add ginger and chillies and fry.
4. Add turmeric powder and chili powder and fry till aromatic.
5. Now toss the eggs back into the pan and let them cook in the spices for couple of minutes.
6. Add the coconut milk and salt and let the curry simmer for 3-4 minutes. Add a splash of water if you feel the gravy is too thick.
7. Lastly, sprinkle the garam masala and sugar and garnish with coriander.
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at email@example.com.