This was a new way that I learnt from Shilpa's site. I really liked the taste of the curry. It was delicious.
Ingredients
4 boiled eggs
2 tbl spn fresh/frozen coconut
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch turmeric
4-5 red chilies
Ghee/oil
1/2 cup + 1/4 cup onion
1/4 cup + 1/4 cup tomato(optional)
4-5 curry leaves(optional)
1/2 tea spn chopped garlic
Salt
Method
Heat oil and fry coriander seeds, cumin seeds, fenugreek seeds, red chilies, turmeric, garlic and 1/2 cup onion. When onion turns translucent, add 1/4 cup tomato and fry for few minutes. Grind to a paste along with coconut.
Cook the ground paste with remaining 1/4 cup tomatoes. When it starts boiling, slip in the halved boiled eggs and salt. Cook for about 5 mins. Take off the heat.
In a pan, heat ghee and fry remaining 1/4 cup onions and curry leaves. When the onions turn brownish, add this to the cooked gravy. Close the lid.
Serve hot with rice.
Thanks for dropping by and commenting :)
ReplyDeleteYou're welcome! The pleasure was all mine to read your blog :) Nice one!
ReplyDeleteThe interesting part of this recipe is coconut. I've never seen egg and coconut combination. Should try it once. Good one again.
ReplyDeleteYour blog is really interesting including the name of it. But why "Amshi Teekshi" ? I tried googling it but didn't know what it means. Would like to know the meaning of it.
ReplyDeleteAmshi means Sour and teekshi means spicy in Konkani :) hence the name.
ReplyDeleteWe cook egg and coconut combination a lot in Mangalore and I found it very tasty. Thanks for dropping by