Rate this recipe!
| Prep Time | 20 minutes |
| Servings |
people
|
Ingredients
- Eggs - 2 nos
- Potato(boiled, big) - 1 no
- Grated Coconut - 1 cup
- Small onions(Kunjulli) - 4 nos
- Coriander seeds - 5 nos
- Cumin seeds(Jeerakam) - 1/4 tsp
- Green chilly - 1 no
- Curry leaves(As reqd) -
- Red chilly powder - 1/2 tsp
- Coconut oil - 1 tsp
- Salt(As reqd) -
Ingredients
|
Rate this recipe!
|
Instructions
- Boil the eggs and keep them aside.
- Grind together coconut with small onions, coriander seeds, jeera, red chilly powder and the green chilly.
- Heat a pan and tranfer the coconut paste to it.
- Add water, salt and curry leaves.
- Once the gravy is cooked, slit the eggs into two halves and slowly slip them into the gravy.
- Wrap the egg pieces with the gravy.
- :- Avoid using a spoon or laddle to mix.
- Instead hold the sides of the pan and shake it slowly.
- Allow all the water to evaporate.
- Add coconut oil.
Share this Recipe
