|
Ingredients
|
For 4
|
For 100
|
|
Eggs
|
4
|
100
|
|
Small onions
|
30gms
|
680gms
|
|
Garlic
|
2 flakes
|
10gms
|
|
Ginger
|
5gms
|
115gms
|
|
Cinnamon
|
2.5cm. (1”) piece
|
15gms
|
|
Coriander
|
5gms
|
115gms
|
|
Red chillies
|
5gms
|
115gms
|
|
Fennel
|
½ tsp
|
50gms
|
|
Cumin
|
a pinch
|
10gms
|
|
Fenugreek
|
a few seeds
|
10gms
|
|
Lime
|
½
|
12
|
|
Coconut
|
½
|
12
|
|
Fat
|
15gms
|
250gms
|
|
Turmeric
|
¼ tsp
|
15gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Curry leaves
|
a spring
|
1 bunch
|
Hard-boil eggs, crack, cool in water. Shell. Prick with a
stout pin and smear over with salt and turmeric. Grate and extract medium
strength coconut milk. Slice onions, chop ginger and garlic. Roast cumin and
fennel and powder. Grind together red chillies and coriander. Heat the fat. Fry
eggs and remove. Add half the sliced onions and fry. Add all the ingredients
expect lime juice and eggs. Boil until gravy is thick, stirring now and then.
Add the eggs and the lime juice, simmer for a few minutes longer.
