Eggs Green Masala

Eggs Green Masala with Kachumbar and Pav

 

Green Masala gravy is used in Maharashtrian cuisine. Today's recipe is Eggs Green Masala which features boiled eggs and potato combo doused in ground masala of coconut, cilantro, ginger, garlic. Serve with laadi paav or pulao, along with some salad and lemon wedges.

 

Eggs Green Masala

Ingredients

4 eggs, hard-boiled, peeled, halved

2 medium potatoes, boiled, peeled, quartered

salt to taste

1 tsp garam masala

1 cup coconut milk

 

Grind to a fine paste

3 - 4 cloves of garlic, peeled

1 1/2" ginger, peeled

1 cup cilantro

10 mint leaves

1 tsp soaked rice

 

Tempering

1/2 tbsp. oil

2 tbsp. minced onion

A pinch of turmeric powder (optional)

Method

1. Grind green masala to a fine paste.

2. Heat oil. Add onion and turmeric powder - if using. Saute till onion is soft.

3. Add ground paste. Saute for 2 minutes.

4. Add water per desired consistency. As it comes to boil, add boiled eggs and potatoes.

5. Now, add salt and garam masala. Switch the gas to low. Add coconut milk.

6. Simmer for 5 minutes.

 

 

Note

1. Instead of coconut milk, you can use coconut. In that case, grind it with green masala paste.

2. If you like, you can discard the yolks of eggs.

3. Turmeric in the tempering is optional to retail the green color of the gravy.

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