Hard boiled eggs cooked in aromatic spices and coconut – gluten free.
Recipe by: chefdehome.com
Servings: 2-3 servings
Ingredients
Kolhapuri Masala
2 tbsp Coconut (heaping spoonfuls, grated, frozen or fresh coconut)
1/2 tsp Garam Masala
1/2 tsp Turmeric (powder)
1.5 Cup Tomatoes (2 medium tomatoes, rough chopped)
1 Red Onion (about 1 cup when chopped)
1 inch Ginger (fresh ginger root, peeled)
34 Garlic (cloves)
1 Hot Green Pepper (small) (indian hari mirch, or use 1/4 serrano pepper)
1.5 tbsp Canola Oil
2 Whole Dry Red Pepper
1 tsp Poppy Seeds (khuskhus seeds)
56 Black Pepper (whole black pepper corns)
Salt and Black Pepper
Egg Curry
4 Egg(s) (hardboiled, peeled and sliced in half)
1/2 tbsp Canola Oil
1 Cup Water
Salt (as per taste)
Cilantro (fresh coriander leaves, for garnish)
Directions
- In a food processor, process onion, garlic, ginger, and hot green chili pepper to a coarse paste.
- Heat 1.5 tbsp oil in wide, heavy bottom saute pan. When oil is hot, add onion mixture to pan.
- Cook until onions are soft and start to brown at edges. (45 minutes) Then add spices: whole red pepper, poppy seeds, black peppercorns, garam masala, turmeric, and coconut.
- Saute until spices are fragrant and coconut has toasted a bit (about 12 minutes). READ MORE