Coorgi Egg Curry

Ingredients

• 6 Desi eggs, boiled and peeled
• 2 kokum pieces, soaked
• 1/2 cup grated coconut
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp black pepper
• 1 tsp red chilli powder
• 1/2 tsp haldi (turmeric)
• 1 tsp garam masala
• 3 tbsp oil
• Salt to taste
• Fresh coriander
• Rice or akki roti to serve

Method

1. Boil the eggs for 10 minutes, cool and peel. Soak the kokum in warm water.
2. Dry-roast the coconut until light golden; grind with a little water into a paste.
3. Heat oil and fry the onion until golden, then add ginger-garlic paste.
4. Add black pepper, red chilli, haldi and garam masala; cook for 2 minutes.
5. Add the coconut paste, soaked kokum with its water, and 1/2 cup water; simmer for 8 minutes.
6. Add the boiled eggs and cook for 5 minutes on low heat.
7. Garnish with coriander and serve hot with rice or akki roti.