Ingredients:
Baby Corn – 1 cup, chopped
Eggs – 4, boiled, shells removed, halved
Capsicum – 1, chopped
Onions – 2, chopped
Tomato – 1
Coconut – 1 tsp, grated
Ginger – 1/2 inch piece
Garlic – 5 cloves
Cinnamon – 2
Peppercorns – 1/4 tsp
Cumin Seeds – 1/4 tsp
Fennel Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Curry Leaves – handful
Coriander Leaves – handful
Oil – 3 tsp
Salt as per taste
Method:
1. Heat 1 tsp oil in a pan over medium flame.
2. Saute the ginger, garlic, cinnamon, peppercorns, cumin seeds, fennel seeds, tomatoes and 1 onion for a minute.
3. Remove and grind to a smooth paste.
4. Heat the remaining oil in the pan.
5. Add curry leaves and fry for 20 seconds.
6. Add the onions, capsicum and baby corn.
7. Add the ground paste, turmeric powder, red chilli powder and salt.
8. Stir well and pour 1 cup of water.
9. Simmer for a few minutes or until the gravy starts to thicken.
10. Add the eggs and gently mix.
11. Garnish with coriander leaves.
12. Serve as a side dish with roti, naan or rice.
image credit: flickr
