I’ve been a huge fan of kerala cusine ever since my undergraduate days. I find the flavor of curry leaves, coconut milk and an exotic range of spices satisfying to the palate and comforting to the stomach. As far as kerala recipes are concerned my go to person is Mr Vijayan Kannampilly, the author of “ The essential kerala cookbook”. I love the way he blends simple spices to bring about a mouth watering creation-the signature of most kerala dishes. Here I present my version of “Kerala mutta (egg) curry” which calls for very basic and easily available spices.
Serving size: 2 – 3
Cooking time: – 20 minutes
Onion – 1 large
Tomato – 2 (diced)
Green chilies – 2-3 (slit into halves)
Coriander powder – 1 tsp
Chili powder – 1 tsp
Turmeric – ½ tsp
Cumin seeds – ½ tsp
Coconut milk – 200ml
Salt to taste
Cooking oil – 2 tsp
1.Boil eggs and slice them up.(You can either slice them into 2 or 4 )
2.In a sauté pan add 2 tsp oil and cumin seeds.Let it turn brown.
3.Add some curry leaves and then onion, and sauté till it turns golden.
4.Add diced tomatoes, green chilies and cook it for about 5 minutes.
5.Add coriander, chili powder and salt and cook it for a few more minutes. (Oil separating out is an indication that the spices have been cooked well)
6.At this point add the eggs and cook for about 2 minutes.Then add the coconut milk and a cup of water, continue cooking till the gravy thickens.
Serve with rice or roti!