Naadan Mutta Kizhangu Curry ( Egg Potato curry)
Ingredients
Hard boiled eggs – 5Potato – 1 small-medium, cooked & cut into cubes
Onion – 1 big, finely sliced
Green chilli – 4 -5, slit lengthwise
Ginger & garlic paste – 1 1/2 tsp, each
Coriander powder – 1 1/2 – 2 tsp
Turmeric powder – 1/4 tsp
Fennel powder (perumjeerakam podichathu) – 1/2 tsp
Garam masala – a pinch
Thick coconut milk – 2 cups ( refer notes)
Cashew paste – Optional (refer notes)
Coconut oil
Salt
Curry leaves
Instructions
Heat oil in a pan & add finely sliced onions & salt. When onion becomes golden brown color, add green chilli & ginger garlic paste. Fry for 2-3 minutes. Add the masala powders & a 1/2 tsp of oil & fry for 3 minutes. Add cooked potatoes & mix well. Add thick coconut milk & bring to boil. Reduce flame to lowest & add hard boiled eggs & cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu & chapathi.
For veg variation:
You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first & add it along with the potato. Rest of the recipe is same.
For veg variation:
You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first & add it along with the potato. Rest of the recipe is same.
ലേബലുകള്:
egg,
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