Ingredients :
6 Eggs
1 1/2 cups Thick coconut milk
2 cups Thin coconut milk
2 tablespoons Ghee or oil
1 Large onion, sliced finely
3 cloves Garlic, finely chopped
2 teaspoons Finely grated fresh ginger
3 Fresh green chilies, seeded and sliced
6 Curry leaves
1 teaspoon Ground turmeric
1 teaspoon Salt or to taste
2 tablespoons Lemon juice
Method :
*Hard boil the eggs, cool under running cold water.
*Shell, halve and set aside.
*Heat the ghee and fry onion, garlic, ginger, chilies and curry leaves on low heat until the onions are soft.
*Do not let them turn brown.
*Add the turmeric and stir for a minute.
*Then add the thin coconut milk and simmer gently, uncovered for 10 minutes.
*Add the thick coconut milk and salt, and stir constantly as it comes to simmering point.
*Put in the eggs cut in halves and simmer, uncovered for 6-7 minutes.
*Remove from the heat.
*Stir in lemon juice to taste and serve with rice.
