HOT N’ SPICY
EGG CHUTNEY
Ingredients:
1) Eggs – 7 Nos.
2) Coconut oil
or other cooking oil – 1½ tablespoon
3) Coconut – ½
4) Dry hot red
chilies – 6 Nos.
5) Hot green
chilies – 2 Nos.
6) Onion – 150
gm.
7) Tomato –
150 gm.
8) Tender curry
leaves – 3 sprigs
9) Fennel seeds
– ½ teaspoon
10) Coriander powder – 2 teaspoons
11) Mustard seeds – ½ teaspoon
12) Turmeric powder – ½ teaspoon
13) Garam masala powder – 2 pinches
14) Coriander leaves – of one plant
15) Salt – 1½ teaspoons
To Prepare:
Grate the coconut. Put the coconut and the dry hot red
chilies into a food processor. Without adding any water, grind for a minute. Discard
the stems of the green chilies. Peel the onion. Chop the green chilies, the
onion and the tomato to superfine pieces. Discard the root and the hard stem of the
coriander plant and chop finely to pieces. Pluck the tender curry leaves off their
sprigs and set aside. Beat the eggs nicely and set aside.
To Cook:
Set a wide wok on high heat. Pour in the cooking oil and tip
in the mustard seeds. As soon as the seeds are about to finish popping, throw
in the fennel seeds. Stir thrice and tip in the curry leaves. Stir once and
chuck in the chopped green chilies, the onions and the tomatoes. Tip in the
salt. Stir continuously.
As it starts to turn brown, bring down the heat to medium and
pour in the beaten eggs. Stir to scramble the eggs. Once the eggs are fully
scrambled, tip in the ground coconut paste. Stir briskly and tip in the
coriander powder and the turmeric powder. Soon the mixture will become somewhat
powdery.
Now tip in the garam masala powder and the coriander leaves. Stir
well and switch off the heat. Your special, spicy egg chutney is ready. Enjoy as a side dish
to rice, chappatis, soyyea polos, porridge, cherupayar kanji or as a sandwich filling.
Enjoy!!!
Note:
The hot and
spicy egg chutney in the picture does not contain any coriander leaves since I had
run out of stock.
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