Pondicherry Egg Curry - Muthaiy curry

• Vegetarian
• Gluten free

• Produce

  • 4 Chillies, green
  • 3 sprigs Coriander, leaves
  • 6 cloves Garlic
  • 1 inch Ginger
  • 1 Lemon, Juice of
  • 3 Onions, fine
  • 3 Potatoes
  • 2 Tomatoes, big

• Refrigerated

  • 5 Eggs, hard

• Baking & Spices

  • 2 Cloves
  • 1 tsp Coriander seeds
  • 3 tsp Fennel seeds
  • 1 tbsp Poppy seeds
  • 1 1/2 tsp Salt
  • 2 Sticks cinnamon
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1/2 Coconut, big

Found on kannammacooks.com

Description

Ingredients

• 1 teaspoon coriander seeds
• 4 green chillies
• 1 tablespoon poppy seeds (khus khus)
• 3 teaspoon fennel seeds
• ½ - ¾ of a big coconut
• 2 tablespoon oil
• 2 cloves
• 2 sticks cinnamon
• 3 onions, sliced fine
• 1 inch ginger
• 6 cloves garlic
• 2 big tomatoes, finely chopped
• 1 teaspoon turmeric
• 1½ teaspoon salt
• 3 potatoes cubed, optional
• 5-6 hard boiled eggs
• Juice of one lemon
• 3-4 sprigs coriander leaves, chopped

Directions

• Extract the thick and thin coconut milk from the coconut. Set aside.
• Heat oil in a pan and add in the cloves, cinnamon, and onions. Fry till the onions are lightly golden brown.
• Add in the crushed ginger and garlic. Fry till golden brown.
• Now, make a paste of coriander seeds, green chillies, poppy seeds and fennel seeds. Add up-to ¾ cup water while grinding.
• Add the ground paste to the pan along with a teaspoon of turmeric. Fry till the spices are cooked and brown.
• Add the tomatoes and the salt and fry till the tomatoes are soft.
• Add the second and third coconut milk. Add in the potatoes. Let it simmer in low flame for 10-15 minutes until the potatoes are fork tender.
• Switch off the flame. Remove the pan from heat. Add the thick coconut milk, hard boiled eggs, lemon juice and coriander leaves.
• Serve hot with rice.