Serves 4-6
2tsp white poopy seeds
2 tsp white sesame seeds
2 tsp whole coriander seeds
2 tbsp desicated coconut
350ml tomato juice
2 tsp gram flour
1 tsp finely crushed ginger
1 tsp chilli powder
ΒΌ tsp asafoetida
salt, to taste
1 tsp sugar
6 hard bolied eggs, halved
2 tbsp sesame oil
1 tsp cumin seeds
4 whole dried red chillies
6-8 curry leaves
4 cloves garlic, finely sliced
Heat a frying pan and dry fry the poppy, coriander and sesame seeds for 3- 4 minutes. Add the coconut and dry fry until it browns. Cool and grind the ingredients together using a pestle and mortar or a food processor.
Take a little of the tomato juice and mox with the gram flour to a smooth paste. Add the ginger, chilli powder, asafoetida, salt and sugar and the ground spices. Add teh remaining tomato juice, place in a saucepan and simmer gently for 10 minutes.
Add the hard-boiled eggs and cover with the gravy. Heat the oil in a frying pan and fry the remaining ingredients until the chillies turn dark brown. Pour the spices and oil over teh egg curry, fold it all together and reheat. Serve hot.
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