EGG CURRY WITH COCONUT MILK

Ingredients:

2 medium potatoes, boiled, peeled and quartered
5 egg yolks
3 big tomatoes, blanched and sliced
1 cup coconut milk
1 onion ground
ginger- garlic paste 1/2tbsp
sugar1 tsp
2 bay leaves
½ tsp each of turmeric powder and garam masala
a few sprigs coriander leaves
salt and chilli powder to taste
ghee as required
Method
Grind onion, ginger and garlic to a paste.
Separate the yolks carefully from whites so as not to break them.
Fry the potatoes to a golden colour. Also fry the yolks gently on both the sides.
Heat 3 tbsps. of ghee and add bay leaves and onion paste.
When the onion turns golden, put in the tomatoes, salt, sugar and all the spices and fry till dry, mix in the potatoes and then pour in the coconut milk.
Bring the milk slowly to the simmering point and then add the yolks.
Simmer gently for 5 mins.
Serve decorated with coriander leaves.
Note…u can use the egg whites for another dish.

Avial

Ingredients:
Beans - 1 Potato - 2 Snake guord - 1 Mango (Raw) - 1 Cucumber – 1
Raw Banana Plaintain - 1 smallDrumstick - 1
Carrot - 1 Grated/Shredded coconut - 1 cupCurd/Yoghurt - 1 cupGreen chillies - 4 Ginger – 1
Cumin seeds - 1 tea spoonTurmeric powder - 1 tea spoonCashew nuts - 2 Curry leaves - small quanityCoriander leaves - small quantitySalt to tasteOil for frying

Method
Wash, cut and boil all the vegetable separately in pressure cooker/microwave oven adding very little water.
Grind grated coconut, green chillies, ginger, cumin seeds and cashew nuts adding very little water.
Mix yoghurt with turmeric powder, asafoetida and little salt.
Mix all the boiled vegetables with yoghurt and coconut paste and allow to boil for 2 minutes, not more than that.
Heat 1 tea spoon of oil, add curry leaves and add to the content. Garnish with corinader leaves.
Avial is ready to be served with rice.
A point………Boil vegetables separately and add only little water. After adding curd mix it should not be boiled for more than 2 minutes as the curd will curdle.