Egg Pallipalayam
Ingredients
- 5 large boiled and peeled Eggs
- 12-15 Dry Red Chilies
- 5 cloves Garlic
- 1/2 tsp Everest Black Pepper Powder
- 1/4 tsp Fennel Seeds Powder
- 1 tsp Everest Coriander Powder
- 1/4 tsp Everest Garam Masala
- 1/4 tsp Everest Egg Curry Masala
- 1/4 tsp Everest Cumin Seeds Powder
- 2-3 tbsp Coconut Oil
- 4 Dry Red Chili (De-Seeded)
- 2 Spring Curry Leaves
- 3 tbsp Coconut Pieces
- 1 chopped Onion
- 6-8 chopped Shallots
- 1 tbsp Ginger-Garlic Paste
- 1 chopped Tomato
- 1/2 tsp Everest Turmeric Powder
- Salt
Instructions
- Boil 5 large eggs with salt and peel them. Chop them to pieces.
- Boil red chilies and garlic with little water for 2-3 mins. Cool it and grind to a fine paste.
- Heat oil in a pan, fry the chilli paste along with Everest Black Pepper Powder, Everest Coriander Powder, fennel seeds powder, Everest Garam Masala, Everest Egg Curry Masala, Everest Cumin Powder for 2-3 mins.
- Heat oil in a pan and fry red chillies (de-seeded) for half a minute and add curry leaves and fry till crisp.
- Add coconut pieces and fry till slightly red.
- Further, add chopped onions, chopped shallots, ginger-garlic paste and fry till it is brown.
- Now, add the tomato, Everest Turmeric Powder and fry till mushy.
- At this point, add the prepared chilli spice paste and fry for few seconds with salt.
- Sprinkle little water, let it boil until it is saucy.
- Drop the chopped eggs and mix well. let it sit in pan for 2-3 mins until it gets dry
