Egg Chettinad

Contains: egg

• Black pepper

  4 g

• Coriander leaves

  chopped

  15 g

• Coriander seeds

  8 g

• Curry leaves

  2 g

• Dried red chilli

  4 pc

• Egg

  4 pc

• Fennel seeds

  4 g

• Freshly grated coconut

  60 g

• Ginger-garlic paste

  20 g

• Mustard seeds

  3 g

• Oil

  40 ml

• Onion

  chopped

  150 g

• Salt

  to taste

• Stone flower

  1 g

• Tomato

  chopped

  150 g

• Turmeric powder

  2 g

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Method

1. 1Boil 4 eggs for 9 minutes, peel and prick lightly.
2. 2Dry roast coconut, coriander seeds, fennel, peppercorns, dried chillies and stone-flower until fragrant.
3. 3Grind the roasted mix with a little water to a smooth Chettinad paste.
4. 4Heat oil, splutter mustard seeds and curry leaves.
5. 5Saute chopped onion until golden, then add ginger-garlic paste.
6. 6Add chopped tomato and cook until pulpy.
7. 7Stir in turmeric and the ground masala; cook until oil separates.
8. 8Add water for a medium gravy and simmer 10 minutes.
9. 9Slide in the eggs, simmer 5 minutes and finish with coriander.