Egg Molee

Mother's Touch Mangalore - Goa - Eggs


Quantity: Measure: Ingredients: Description:
6 Nos Eggs Hard Boil the eggs
A Half Coconut Grind the coconut
Half Teaspoon Jeera/Cumin Seeds Grind with coconut
A Pinch Turmeric/Haldi Grind with coconut
2 Tablespoon Ghee Fry sliced masala
2 Medium Onions Sliced Masala and fry
1 units Ginger Sliced Masala and fry
4 Medium Chillies Green Sliced Masala and fry
2 Nos Tomatoes Cut in cubes and fry
200 Grammes Green Peas Boil with curry
1 Tablespoon Vinegar to taste
2 Salt-Spoon Salt to taste.
A Few Coriander Leaves (Kothmeer) Clean, Wash, Chop: garnish


Hard Boil the eggs.    Shell them and cut in half and keep aside.

Grind the coconut with jeera and turmeric.   
Take first, the thick juice about 1  cup full and keep aside.  
Add one and a half cup of water to the coconut pulp, grind it again, and then extract the juice, the thin juice, of about one and a half cups. 

Prepare the sliced masala,  Cut  tomatoes in cubes.  Keep aside

Warm ghee in a vessel, and fry half an onion, sliced and when it has turned brown put the thin juice with rest of the sliced masala, tomatoes, and the green peas. 
Boil till the green peas are cooked.  
Add salt and vinegar to taste, then add the thick juice and stir well.  
After boiling for five minutes, put the egg pieces and keep down.  
As the curry is turning cooler, the eggs will absorb the masala.   Taste before putting off the flame.  

I find it easy, to pour some gravy in a saucer and sip it.  In case something is wanting, try adding a grain of salt, or a drop of vinegar and taste it from the saucer.  This way, if you are a beginner, you will gain experience of tasting.   
The final recipe evaluator is your own taste buds.   As they begin to evaluate, you become a better cook.

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