Egg Coconut Curry
- 4-5 eggs
- 1 large potato quartered (optional)
- 1 cup grated coconut
- 1/2 a medium onion roughly sliced
- 1/2 tsp poppy seeds (khus khus)
- 3 tsp bafat powder (adjust to taste)
- 1/2 tsp garam masala powder *see notes
- 1-1/2 tsp tamarind paste
- 2 cloves garlic with skin
- 1/2 inch ginger
- salt to taste
- 1 tbsp oil for frying
For the tempering
- 1/2 a medium onion finely sliced
- 1 sprig or 7-8 curry leaves (karipatta)
- 2 tbsp oil
Hard boiling the eggs:
1.) Place the eggs in a deep pan filled with plain water (enough to cover the eggs) and bring the water to a rolling boil. Continue to boil for 12 minutes.
2.) Turn off the flame, transfer the eggs into fresh water at room temperature and when cool enough to handle, peel off the shells carefully.
3.) Slit each egg vertically just halfway into the egg. Keep aside.
Preparing the masala
1.) Heat some oil in a wok or non stick pan and roast the coconut for a couple of minutes before adding the roughly sliced onion and poppy seeds. Toast the ingredients on a slow flame until you get a nice aroma of roasted coconut & the colour changes to pale brown (biscuit colour).
2.) Toss in the bafat powder and garam masala and give the mixture a stir and turn off the flame. Allow to cool.
3.) Once cooled, use a little water to grind the toasted coconut mixture, tamarind, ginger, garlic & salt to taste to a fine paste.
Preparing the curry
1.) Heat oil for seasoning in a pan and toss in the curry leaves and the finely sliced onion and fry till the onion turns golden brown.
2.) Add the ground masala paste and fry for a couple of minutes on sim. Add water from the mixer jar and additional water if required to arrive at a thick gravy like consistency. Bring the gravy to a full boil.
3.) Add the potatoes and cook on sim for 3-4 minutes till the potatoes are cooked after which you can add the semi slit hard boiled eggs and simmer for a couple of minutes.
4. Turn off the flame & serve hot with rice
Add the garam masala powder only if you are using plain chilli powder or bafat powder without the garam masala added to it. The Bafat powder recipe link I have provided above is for Bafat minus the garam masala, hence I have mentioned 1/2 tsp separately.