Naadan Egg and Potato curry

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This egg curry goes well with Appam and Idiyappam.

Ingredients:-

  1. Eggs – 4 numbers, hardboiled
  2. Potato – 1 number; medium; cubed
  3. Coconut oil – 2 tbsps. + 1 tbsp.; divided
  4. Star aniseed – 1 number
  5. Cardamom – 1 number
  6. Cloves – 2 numbers
  7. Cinnamon – one 1″ piece
  8. Curry leaf – 1 sprig
  9. Onion – 1 big/ 1 cup
  10. Garlic – 4 big cloves
  11. Ginger – 1/2″ piece
  12. Greenchilly -1 number
  13. Tomato – 1 medium
  14. Coriander powder – 1/2 heaping tbsp.
  15. Turmeric powder – 1/2 tsp.
  16. Pepper powder – 1/2 tsp.
  17. Red Chilly powder – 3/4 tsp.
  18. Grated coconut – 11/2 cups
  19. Garam masala powder – 1/2 tsp
  20. Salt as needed
  21. Mustard seeds – 1 tsp.
  22. Shallots – 1 tbsp.; thinly sliced

Method:-

  1. Make slits on the eggs and keep aside.
  2. Cook the potao cubes adding salt and 1/4 cup of water in a pressure cooker. Cook for 2 whistles on high heat and open the cooker once the pressures subside.
  3. Extract 1.5 cups of thin coconut milk & 3/4 cup of thick coconut milk from the grated coconut.
  4. Heat 2 tbsps. of coconut oil in a broad non-stick pan. Add the whole spices and one curry leaf. Now stir in the thinly sliced onion, the julienned ginger, chopped garlic and the slit greenchilly. Saute till the onion turns golden brown in colour.
  5. Add all the masala powders except garam masala powder and stir fry for 2 minutes.
  6. Add the chopped tomato and fry for 15 minutes or till oil starts to seperate.
  7. Add the thin coconut milk and let it boil. Add the boiled potatoes and simmer for 5 minutes.
  8. Slide in the hardboiled eggs and simmer for 5-10 minutes/till the gravy thickens sufficiently. Add the thick coconut milk, garam masala powder and mix. Remove from heat.
  9. For the tempering, heat 1 tbsp. of oil in a wok & add the mustard seeds. Allow them to pop. Stir in the sliced shallots & cook till brown. Pour this seasoning over the curry.
  10. Serve hot with appam/idiyappam.
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