Friday, January 29, 2016



Oil - 1 tbsp
Fennel seeds - 1 tsp
Onion - 1 small
Potato - 2 medium
Tomato - 1 small
Hard boiled eggs - 2
Coriander powder (dry roasted and powdered) - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fennel powder - 1/4 tsp
Coconut milk - 1/4 cup
Coriander leaves to garnish


Heat oil in a pan in medium heat and add fennel seeds.

When it turns brown add onion and saute till translucent. Add little salt to speed up the process.

Now add diced potatoes and mix well.

After about 2 mins add tomatoes.

Saute for 2 mins. Add 1/2 cup water and wait till it boils. 

Now add all the spices and allow to cook and when done add coconut milk. 

After it comes to a boil, cut plus marks above and below sides of the eggs and drop into the gravy.
Garnish with coriander leaves and serve with chapathi, paratha or aappam. If serving with aappam add more coconut milk.

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