Boil the egg
First of all you have to wash the egg well. After that, put the water in a pot in the oven to cover the egg. Don’t forget to add stone to it. Stone is added to prevent the egg from breaking. After that, when the water boils well, add the washed egg to it. Boil the egg for 9 minutes. Boiling the egg for more than 9 minutes will destroy the properties of the egg. Similarly, add egg only after boiling the water. When the egg is fried well, remove it from the water and put the egg in cold water. After a while, after it gets warm, you can peel off the shell of the egg and keep it aside. Instead of discarding the eggshells, you can add plant extracts.
Let’s prepare the masala
To prepare the masala, first place a thick heavy pot in the oven. First add some coconut oil to it. Add ginger, green chillies and some garlic to it and saute. When it is fried well, add some curry leaves to it. After that add chopped onion to it. When the onion changes color, add enough salt, chilli powder, coriander powder and turmeric powder to it. And add fennel powder. After that they should be fried well and the green leaves should be removed.
Add some hot water to it when it starts to smell green. Add hot water and boil well until the oil becomes clear. When the oil becomes clear you can add coconut milk to it. You should be careful to add good thick coconut milk. Do not boil well after adding it. Add some chopped tomatoes along with this. Mix well and keep warm.
You can add the masala by cutting the egg in two. Some people don’t like cutting it in two. So, there are those who add eggs. If you are the one who cuts it in two and adds it to the masala, you should be careful to add the egg yolk in such a way that it fits into the masala. You can boil one with a lid.
Can be seasoned
A few small onions, curry leaves, finely chopped green chillies, mustard seeds, fenugreek seeds and ground chillies are essential for seasoning this egg masala. First of all, put a thick pot in the oven. Add good coconut oil to it. When the coconut oil is very hot, add the mustard to it first. When the mustard splutters, add fenugreek seeds, grated chillies and curry leaves. Add green chillies and mix and add finely chopped onion to it. You can add it to the curry when the color of the onion changes.
You can have this curry with rice. Similarly, you can have it with a good chapati, or Pathiri, Porota, Putt, Noolputt. The addition of coconut milk to this curry gives it a unique flavor. Similarly, this curry does not sit for two or three days. It also has a higher chance of spoilage due to the presence of coconut milk. So, it is better to prepare only as needed.