Coconut Egg Curry With Millet Pilaf Recipe

About this recipe

A creamy coconut-based egg curry paired with fragrant millet pilaf, offering a satisfying blend of flavors and textures.

Ingredients

• 6 pcs White Eggs
• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 1pc Watermelon
• - Coriander Powder

Instructions

1. 1. Boil the eggs in water for 10 minutes, then peel and set aside.
2. 2. Rinse the millet thoroughly and soak it in water for 15 minutes.
3. 3. Heat oil in a pan, add mustard seeds, curry leaves, and chopped green chili, and sauté until aromatic.
4. 4. Add finely chopped onion, ginger, and garlic, and cook until the onions turn golden brown.
5. 5. Stir in chopped tomatoes, turmeric powder, coriander powder, and red chili powder, and cook until the mixture becomes a thick paste.
6. 6. Add coconut milk and water to the pan, stirring well to form a creamy curry base.
7. 7. Gently add the boiled eggs into the curry and simmer for 10 minutes, allowing the flavors to infuse.
8. 8. In a separate pot, bring water to a boil, add the soaked millet, and cook until tender and fluffy.
9. 9. Season the millet with a pinch of salt and fluff it with a fork before serving.
10. 10. Garnish the egg curry with freshly chopped coriander leaves for added freshness.
11. 11. Serve the coconut egg curry alongside the millet pilaf for a wholesome dinner.