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August 20, 2021

 

Serves - 2

Spice level - Mild

Ingredients:

Items quantity

 

Boiled Eggs
5
Onion fine chopped 1 large onion or 2 medium/ 300 g
Tomato chopped/puree 2 tomatoes / 180 g

The one curry

masala

1 tbsp / 15 g
Garlic fine chopped/grated 1/2 tbsp
Ginger fine chopped/grated 1/2 tbsp
Oil 3 tbsp
Shredded fresh/frozen unsweetened coconut  1/4 cup / 60 g
peanuts (soaked in water) 1/4 cup / 50 g

seasme seeds

1 tbsp 
Fresh Cilantro 

3 g

 

Preparation :

Pre prep needs:

  1. Boil 5 eggs and make small shallow slits around the eggs
  2. Soak the coconut, peanut and seasme seeds in water for 10 minutes. Strain it and grind it to a fine paste using a blender

The Base:

  1. Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 40 ml oil of your choice.
  2. Add chopped onion and sauté till it turns gold brown
  3. Add the chopped/grated ginger and garlic and sauté for a minute
  4. Add all the tomatoes give it a bit of stir for a minute.

The Masala:

  1. Add 1  tbsp of the The one curry masala
  2. Add 1/2 tbsp black pepper(if you like it hot)
  3. Add 1 1/2 tsp salt (adjust as per liking)
  4. Give it a good mix
  5. Add a little bit of water to avoid burning
  6. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  7. Tomato Test: You should now see the tomatoes completely turned soft 
  8. Now add the coconut, peanut and sesame seed paste.

The Main:

  1. Add the eggs and give it all a good mix 
  2. Add water. The quantity of water you add should be in the  same level of the entire mix at this point(usually about 1 cup). Give it a good mix
  3. Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
  4. Put the lid on and bring the flame to high and let it all come to a nice boil.

The Simmering:

  1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 15 mins. Give it a couple of stirs in between the 15 mins to make sure the bottom doesn't burn and put the lid back on.
  2. After 15 mins remove the lid and bring to a medium flame let it boil for another 3 mins until the entire water content reduces to 60% of its initial level. ( It should have turned a thicker and oil should separate out)
  3. Consistency test: The gravy should not be runny. It should be in the constituency of a table cream
  4. Finish it off with some cilantro leaves (1/4 cup) and or curry leaves.

Enjoy with Rice or Parotta or Naan bread!!

 


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