Egg and Vegetables

Ingredients

• 6 Egg
• a little Ginger
• 5 Dried red chili
• 1 tablespoon Cumin
• 1 tablespoon Coriander seeds
• 200 Grams Peas
• 200 ml Thick coconut milk
• 3 cloves Garlic
• 8 Chili
• 10 Onion
• ¼ kg Potato
• 2 tablespoons Poppy seeds
• 6 Cashew nuts
• 3 ladles Good oil
• as needed Salt, turmeric powder

Instructions

1. Method 1: Hard-boil the eggs, peel, cut in half, and place in a wide-mouthed bowl. Steam the peas. Boil the potatoes, peel, and chop. Roast the dried chili, cumin, and coriander seeds, and grind them with the poppy seeds and cashew nuts. Heat oil in an iron pan, saute the finely chopped onion, chili, ginger, and garlic well, then stir in the ground masala dissolved in coconut milk, add salt and turmeric powder, and let the curry come to a boil. Then add the peas and potato. Once the curry has thickened, pour it over the prepared eggs and sprinkle with coriander leaves. Method 2: Prepare the curry as in Method 1, then beat the eggs well, scramble them loosely in a little ghee, and stir them in when taking the curry off the heat. Vegetables may also be added (source wording here is unusual -- "காய்கறி சேர்க்கமாலும்" -- and its precise meaning is uncertain; this is the most likely reading). The egg can also be left whole instead of scrambled. When prepared this way, reduce the salt slightly. This is good to eat with idli or dosa. Note: If serving with idli or dosa, cut the egg into small pieces. It can also be prepared without vegetables.