Egg Moley

Ingredients list for Egg Moley

• 6 Eggs
• 1 large Coconut Milk
• 1 large Onion
• 1 inch piece Ginger
• 4 cloves Garlic
• 3 Green chillies
• 1/2 bunch Fresh coriander leaves
• 1 large Potato
• 1 cup Green peas
• 3 tablespoons Oil
• 4 leaves Curry leaves
• 1 teaspoon Cumin powder
• 1/2 teaspoon Garam masala powder
• 1/2 teaspoon Turmeric powder
• 1 cup Coconut milk
• to taste Salt
• 2 teaspoons Lemon juice
• 1/2 teaspoon Sugar

Method

1. Put the eggs in boiling water and cook for fifteen minutes. Cool and peel. Peel, wash and grind onion. Peel, wash and grind ginger and garlic. Dip tomato in boiling water for two to three minutes.
2. Take out, peel and roughly chop. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves. Peel, wash and cut the potato into half inch sized cubes. Wash peas. Cook peas and potato cubes in salted water separately till almost done.
3. Heat oil in pan on moderate heat. Add curry leaves, onion paste and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, garam masala powder, turmeric powder and fry till they release their aroma. Mix in the chopped coriander leaves, green chillies and tomato. Continue frying for two minutes.
4. Stir in coconut milk, half cup hot water, salt, lemon juice, sugar and mix well. Add cooked peas and potatoes. Cover the pan and allow the curry to simmer over low heat for about ten minutes or until the spices are well blended. Remove the lid, add the eggs and continue to simmer for three more minutes.
5. Serve hot.

Nutrition Info