Eggs – 3 numbers, hardboiled & peeled
Curry leaf – 1 sprig
Onion – 1/2 cup
Greenchilly – 1 number, slit
Red chilly powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/4 tsp
Vinegar – 3/4 – 1 tsp
Thick coconut milk – 1/4 cup / use 1.5 tbsp coconut milk powder + 1/4 cups of water
Make slits on the eggs.
Heat 1 tbsp of coconut oil & fry the eggs till yellow. Keep aside.
Fry the onion, greenchilly & curry leaves in the same oil till the onion turns brown. Add the masala powders & fry for a minute. Add vinegar & the eggs; mix well & pour the thick coconut milk. Bring to a slow boil & check for salt. Cook on low heat for 10 minutes/ till the egg is coated well with the masala.
This goes well with rice/ appam/ roti/ bread/ pulao.