Ingredients
- Egg hard boiled- 2 nos
- Onion (diced)- 2 large
- Tomato(diced)- 1 large
- Cashew nuts(soaked in water for 15 to 20 minutes)-6 to 8 nos
- Ginger chopped finely-1/2 tsp
- Garlic chopped finely-1/2 tsp
- Green chili(cut vertically)-1or 2 nos( according to taste)
- Chili powder-1 1/2 to 2 tsp(to taste)
- Turmeric powder- 1/4 tsp
- Coriander powder-3/4 tsp
- Garam masala-1/2 tsp
- Coconut milk- 3/4 cup
- Cumin seeds- 1/4 tsp
- Coriander leaves(chopped)- 2 tbsp
- Oil
- Water
- Salt to taste
Method
- Add onion , tomato and cashew nuts into a blender and blend to form a smooth paste.Keep aside.
- Heat oil in a pan ,add cumin seeds and let it splutter.Add ginger ,garlic and green chili and saute till done.Now add onion -tomato paste and cook until raw smell leaves.
- Now add chili powder,turmeric powder,coriander powder , garam masala and salt.cook till oil separates.
- Add coconut milk and required amount of water .Simmer for 2 to 3 minutes,or until gravy thickens.
- Cut the hard boiled eggs into two and place it over the gravy ,carefully cover it with the gravy.
- Cover the pan and cook for one more minute,add chopped coriander leaves and serve with appam.
