Kerala Egg Avial

Ingredientsfor 2 servings

• 2 nos Eggs
• 1 nos Potato boiled, big
• 1 cup Coconut — grated
• 4 nos Small onions (Kunjulli)
• 5 nos Coriander seeds
• 1/4 tsp Cumin seeds (Jeerakam)
• 1 nos Green chilly
• Curry leaves, to taste
• 1/2 tsp Red chilly powder
• 1 tsp Coconut oil
• Salt, to taste

Preparation

1. Step 1

   Boil the eggs and keep them aside.

2. Step 2

   Grind together coconut with small onions, coriander seeds, jeera, red chilly powder and the green chilly.

3. Step 3

   Heat a pan and tranfer the coconut paste to it.

4. Step 4

   Add water, salt and curry leaves.

5. Step 5

   You can either add excess water and cook the potato in the gravy or use less water and add pre-boiled potato to it. Preferably cut the potato lengthwise.

6. Step 6

   Once the gravy is cooked, slit the eggs into two halves and slowly slip them into the gravy.

7. Step 7

   Wrap the egg pieces with the gravy.

8. Step 8

   Avoid using a spoon or laddle to mix.

9. Step 9

   Instead hold the sides of the pan and shake it slowly.

10. Step 10

    Allow all the water to evaporate.

11. Step 11

    Add coconut oil.