Ingredients.
- Egg – 5 nos
- Onion -4 nos
- Garlic – 5 or 6 nos
- Ginger – 1 nos
- Green chilli – 3 or 4 nos
- Tomatoes – 2 nos
- Vinegar -1 tbsp
- Cashew nut – 250 grm
- Grated coconut – 1 cup
- Cinnamon – 1 nos
- Cloves – 2 or 3 nos
- Bay leaves – 1 or 2 small
- Turmeric powder – 1/2 tbsp
- Coriander powder – 1 1/2 tbsp
- Fennel powder – 1 tbsp
- Salt – 1 or 2 tbsp
- Oil – 1 or 2 tbsp
Method
- Heat water in a pan add eggs and boil them well.
- Take a bowl add cashew nut and water ,soak for 15 minutes , set aside.
- Take a pan add grated coconut and some water ,squeeze them well.
- Drain thick coconut milk and set aside.
- Again add water to the squeezed coconut bowl and thoroughly mix them well.
- Drain thin coconut milk and keep aside.
- Then we have to drain the soaked cashew nut and grind them well into smooth paste.
- Drain boiled eggs and put in a bowl filled with cold water .
- Deshell the boiled eggs and cut it into half ,keep aside.
- Heat oil in a pan add cinnamon , cardamom , cloves and bay leaves ,saute them well.
- Then add chopped onion and saute them well.
- Then add garlic, green chilli and chopped ginger ,saute till shallots become transluent.
- Add curry leaves and saute for few seconds .
- Add curry powders like ,turmeric powder, coriander powder and fennel powder ,saute until the raw smell of the spices completely disappears.
- Now we have to add chopped tomatoes and saute them well.
- Then we have to pour thin coconut milk and mix well and boil them well.
- Add boiled egg pieces and Mix them well.
- Then take cashew nut paste bowl add some water and mix them well.
- Then pour the mixture into the curry pan and mix them well.
- Then add some vinegar and mix them well.
- Add thick coconut milk mix them well.
- Remove from fire and keep aside.
- Serve the egg molly with appam
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