Egg Chettinad

Eggs contribute significantly towards a healthy diet. They are protein rich. Visit this link www.nutritionandeggs.co.uk/eggs_nutrition/nutrition1.html for further information.

Ingredients:

1. 4 hardboiled eggs, shelled
2. 3 tsp. coriander powder
3. 1 1/2 tsp. chilli powder
4. 1 tsp. fennel seeds
5. 1 tsp. cumin seeds
6. 1/2 tsp. turmeric powder
7. 1/2 inch ginger
8. 2 big garlic cloves
9. 200 ml coconut milk
10. 2 tablespoon oil
11. 200 gms finely chopped tomatoes
12. 200 gms finely chopped onions
13. 2 inch cinnamon stick
14. 1/2 tsp. fennel seeds
15. 2 tblsp. oil
16. juice of 1/2 lime
17. salt to taste
18. 2 tblsp. warm water
19. 3 cups warm water

Method:

• Cut the eggs into half lengthwise and set aside
• Mix coriander powder, ginger, garlic, chilli powder, cumin seeds, turmeric powder and fennel seeds with 2 tblsp. warm water and put these into the blender and puree to a thick paste.
• Heat the oil in a heavy bottomed pan or kadai and fry the fenugreek seeds, fennel seeds and cinnamon for about 8 seconds. Add the onions and fry until lightly coloured.
• Add the ground paste and saute until the oil starts bubbling out of this paste. A few drops of water can be added if the mixture sticks to the bottoms of the pot.
• Add the chopped tomatoes and saute for a few more minutes.
• Add 3 cups warm water with salt to taste and let it simmer for 15 minutes. Keep it covered and it will make a smooth paste.
• Add the coconut milk and bring it to boil.
• Add lime juice and you can adjust the salt if necessary.
• Slowly put in the eggs with the sunny side up.
• Serve with bread, rotis or rice.