Recipe Ingredient
- 4 eggs (hardboiled and peeled)
- 4 tbsp oil
- 2 tsp black mustard seeds
- 2 large onions, finely sliced
- 3-4, cloves garlic, sliced
- 4-5cm fresh ginger root, chopped
- 4 green chillies, halved lengthways
- 2 tsp turmeric
- 2 tsp cumin seeds
- 3 tbsp desiccated coconut
- salt and freshly ground black pepper to taste
- 4, chopped tomatoes or 400g canned, chopped tomatoes
- 250ml yoghurt
- coriander leaves
Instructions
- Heat the oil in a frying pan. Add mustard seeds. When they start to pop, lower the heat slightly. Add onion and fry until soft and golden.
- Add garlic, ginger, chillies, turmeric, cumin, coconut, salt and pepper. Fry for a couple of minutes until fragrant. Add in the tomatoes and whole eggs.
- Stir gently until heated through. Remove from the heat.
- Mix in the yoghurt. Cover and leave to stand for 2 minutes.
- Sprinkle with coriander leaves. Serve at once.
