AuthormaldivescookIngredients
4 Eggs
1 Onion (medium and sliced thin)
1 ½ tsp Garlic (sliced thin)
2 Green chilies, (cut in half lengthwise)
1 tsp Chilli powder
½ tsp Cumin seeds
1/4 tsp Turmeric powder
1/4 tsp Dill seeds
1 inch Cinnamon piece
1 inch Pandan leaf piece
1 tbsp Dried fish (grounded)
5 Curry leaves
1 cup Coconut milk
Salt to taste
2 tbsp Vegetable oil
Directions
[timer length=30]30 Minutes[/timer]
1
Boil the eggs for 8 minutes and peel the cooked eggs, prick them all over with a toothpick.
2
Heat the oil in a pan and fry the eggs until golden and drain them on a paper towel. (you could skip this step).
3
In a pan heat 1 tsp oil. Toss in onions, garlic, curry leaves and pandan leaf. Sautee until the onions turn light brown.
4
Add the rest of the ingredients except the milk. Simmer for 5 minutes and add the milk.
5
Add Salt
6
Add the eggs and continue to cook for 5 more minutes.
7
Serve with roshi or farata
Ingredients
4 Eggs
1 Onion (medium and sliced thin)
1 ½ tsp Garlic (sliced thin)
2 Green chilies, (cut in half lengthwise)
1 tsp Chilli powder
½ tsp Cumin seeds
1/4 tsp Turmeric powder
1/4 tsp Dill seeds
1 inch Cinnamon piece
1 inch Pandan leaf piece
1 tbsp Dried fish (grounded)
5 Curry leaves
1 cup Coconut milk
Salt to taste
2 tbsp Vegetable oil