Coconut Egg Curry With Millet Recipe

About this recipe

A fragrant egg curry simmered in creamy coconut milk paired with fluffy millet, offering a balanced and satisfying dinner experience.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200 ml Coconut Milk
• - Baby Tomatoes
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 45 g Garam Masala
• 100G Oleo
• 100 g Coriander Leaves
• 100 g Salt

Instructions

1. 1. Rinse millet thoroughly under running water and soak it for 10 minutes.
2. 2. In a saucepan, cook the millet with double the amount of water until fluffy, then set aside.
3. 3. Heat oil in a pan and sauté chopped onions, ginger, garlic, and green chilies until aromatic.
4. 4. Add chopped tomatoes to the pan and cook until softened, creating a thick base.
5. 5. Stir in turmeric, red chili powder, coriander powder, and garam masala, mixing well.
6. 6. Pour in coconut milk and simmer for 5 minutes, allowing the flavors to meld.
7. 7. Gently add the hard-boiled eggs to the curry and cook for another 5 minutes.
8. 8. Season with salt and garnish with chopped coriander leaves.
9. 9. Serve the creamy egg curry alongside the fluffy millet for a complete meal.