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Ingredients
|
For 4
|
|
Eggs
|
4
|
|
Potatoes
|
250gms
|
|
Cauliflower
|
100gms
|
|
Carrots
|
100gms
|
|
Tomatoes
|
150gms
|
|
Onions
|
200gms
|
|
Green chillies
|
6gms (2)
|
|
Ginger
|
10gms
|
|
Turmeric
|
2 – 3gms
|
|
Coconut
|
1
|
|
Salt
|
3 – 5gms
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|
Lime
|
½ to 1
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Oil
|
15ml
|
Hard-boil the eggs. Crack and put into water. Peel potatoes
and quarter. Wash cauliflower and break into flowerettes with the leaves. Peel
carrots and cut into 2.5cm (1”) pieces. Peel and slice onionsand ginger. Slit
green chillies. Grate coconut and prepare three extractions, thick, medium and
thin. Extract lime juice. Heat oil, saute onions, green chillies and ginger and
cook till the onion slices are tender. Add turmeric and potatoes. saute for a
few minutes. Add third extraction of coconut milk and cook gently till potatoes
are three-fourths done. Add carrots, cauliflower and salt. Simmer for further 5
– 10 minutes. Add chopped tomatoes and second extract of coconut milk. Simmer.
Add lime juice and test for seasoning. Now add shelled eggs cut into halves.
Bring to boil. Add first extract of coconut milk. turn off the fire and mix
gently.
