Egg Veg Masala

Eggs – 6
Frozen vegetables (carrot, beans, peas) – 1 cup
Onion – 1 medium
Curry leaves
Green chilly – 1
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Coriander pdr – 2 tbsp
Chilli pdr – 1 tsp
Turmeric pdr – 1/4 tsp
Garam masala pdr – 1 tsp
Thick coconut milk  – 1/2 cup

Boil the eggs. With a knife, give slits. Keep them aside. Heat oil in a pan, saute onion. When it becomes translucent, add ginger paste, garlic paste, curry leaves and green chilly. Saute them well. Add coriander powder, chilli powder, turmeric powder, and garam masala powder. When the raw smell is no more, add vegetables, salt, and mix well. Add 1/4 cup of water and when vegetables are just steamed, add eggs. Now lower the flame and cook till gravy thickens. When gravy thickens, add thick coconut milk. When the coconut milk is about to boil, switch off the stove.

Serve hot with appam, idiappam, and chapati.

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