Ø 2 tblsp desiccated (shredded) coconut
Ø 2 tsp white poppy seeds
Ø 2 tsp white sesame seeds
Ø 2 tsp whole coriander seeds
Ø 350 ml tomato juice
Ø 2 tsp gram flour (besan)
Ø 1 tsp ginger pulp
Ø 1 tsp chilli pwd
Ø 1 tsp sugar
Ø 4 flakes garlic, finely sliced
Ø 6 hard-boiled eggs, halved
Ø ¼ tsp asafoetida
Ø 4 dried red chillies
Ø 2 tblsp sesame oil
Ø 1 tsp cumin seeds
Ø 6-8 curry leaves
Ø Salt to taste
Heat a frying pan and dry-fry the poppy, sesame and coriander seeds for 3-4 minutes. Add the desiccated (shredded) coconut and dry-fry until it browns. Cool and grind the ingredients together using a pestle and mortar or food processor.
Take a little of the tomato juice and mix with the gram flour (besan) to a smooth paste. Add the ginger, chilli powder, asafoetida, salt and sugar and the ground spices. Add the remaining tomato juice, place in a saucepan and simmer gently for 10 minutes.
Add the hard-boiled eggs and cover with the sauce. Heat the oil in a frying pan and fry the remaining ingredients until the chillies turn dark brown. Pour the spice and oil over the egg curry, fold the ingredients together and reheat. Serve it hot.
