Egg aviyal

Ingredients for making the egg aviyal

Boiled eggs 5 nos

Potatoes peeled and cut into pieces 1 cup

Grated coconut 2 tbsp.

Green chillies 5 nos

Garlic cloves 4 nos.

Cumin seeds 1 tsp

Tamarind paste 2 tsp.

Chilli powder ½ tsp

Turmeric powder ¼ tsp.

Mustard seeds ½ tsp.

Urad dal 1 tsp.

Curry leaves 2 sprigs

Salt to taste.

Method of preparing egg avial

Boil the potato pieces in a vessel adding two cups of water, salt and half of the tamarind paste.  Dry roast the grated coconut, cumin seeds, garlic, green chillies and turmeric powder and grind them into a fine paste adding some water.

Heat oil in a pan, add the ground coconut paste, stirr well, add the rest of the tamarind paste, chilli powder and a bit salt and mix together.  Add the cooked potatoes and boil for some time till the water is reduced. Mix well. 

Slice the boiled and shelled eggs into 4 pieces each and add to the cooked potatoes.  Cook on low flame with closed lids for a few minutes.

For seasoning heat oil in a pan, add mustard seeds and urad dal and allow to pop, add the curry leaves, fry it and pour over the prepare aviyal and remove from heat.