|
Ingredients
|
For 4
|
For 100
|
|
Eggs
|
4
|
100
|
|
Lentil
|
115gms
|
1.35kg
|
|
Red chillies
|
5gms
|
115gms
|
|
Cumin
|
a pinch
|
30gms
|
|
Poppy seeds
|
5gms
|
115gms
|
|
Coriander seeds
|
5gms
|
115gms
|
|
Onion
|
10gms
|
225gms
|
|
Tamarind
|
a little
|
225gms
|
|
Fresh coconut
|
115gms
|
2.8kg
|
|
Salt
|
to taste
|
100gms
|
|
Oil
|
15ml
|
250ml
|
Hard-boil eggs; shell and cut into halves. Wash and boil
lentil in a little water till cooked. Add salt. Grate coconut and extract thick
and thin milk. Roast red chillies, cumin, poppy seeds and coriander. Add
tamarind and grind. Slice onion. Heat the fat. Fry sliced onion and spices. Add
thin extraction of coconut milk and hard-boiled eggs. Bring to boil and remove
from fire.
