EGG -PEAS CURRY

Ingredients

Boiled eggs- 3-4, Green peas – 1cup/150 g, Onion -1 medium, Tomato-2 medium, Green chilly- 2-3, Ginger – Garlic paste-1 tbsp/15g, Jeera- 1tbsp/ 5g, Turmeric pdr-1 tsp  Fish fry masala – 2 tbsp/12g, Coconut milk powder-3 tbsp/20g, Curry leaves-2 stems, Oil  - 2 tbsp/30 ml, Salt to taste.

Method

1.Crush onion and green chilly separately and keep aside.

  

2.Heat oil in a pan, add jeera let it crackle, next add ginger garlic paste and crushed green chilly, sauté well, then add crushed onion and sauté until it turn slight brown. To this add turmeric pdr, fish masala (or egg roast masala) salt and tomatoes. Simmer till tomatoes are reduced to pulp and form thick gravy.

3. Then add coconut milk (also water if needed) and let it boil for some time in low flame.

4. Finally add cooked green peas and boiled eggs cut into 2 halves and keep in low flame for some more mts, then add curry leaves and turn off the flame.

5. Egg –peas masala is ready to serve with appam or roti.