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09 January 2013,01:16 by

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This dish can be served on its own, with a Biryani or pilau, and it makes a good accompaniment to fried whole fish.
Serves :

Preparation Method :

  • Heat a frying pan and dry-fry the poppy, sesame, and coriander seeds for 3 - 4 minutes.
  • Add the desiccated coconut and dry-fry until it browns.
  • Cool and grind the ingredients together using a pestle and mortar or a food processor.
  • Take a little of the tomato juice and mix with the gram flour to a smooth paste.
  • Add the ginger, chilli powder, asafoetida, salt, sugar, and the ground spices.
  • Add the remaining tomato juice, place in a pan, and simmer gently for 10 minutes.
  • Add the hard-boiled eggs and cover with the sauce.
  • Heat the oil in a frying pan and fry the remaining ingredients until the chillies turn dark brown.
  • Pour the spices and oil over the egg curry, and fold the ingredients together. Reheat and serve hot.


  • 2 teaspoons white poppy seeds
  • 2 teaspoons white sesame seeds
  • 2 teaspoons whole coriander seeds
  • 2 tablespoons desiccated (dry unsweetened shredded) coconut
  • 350 ml tomato juice
  • 2 teaspoons gram flour
  • 1 teaspoon crushed fresh root ginger
  • 1 teaspoon chilli powder
  • ¼ teaspoon asafoetida
  • Salt
  • 1 teaspoon sugar
  • 6 hard-boiled eggs, halved
  • 2 tablespoons Cooking oil
  • 1 teaspoon cumin seeds
  • 4 dried red chillies
  • 6-8 curry leaves
  • 4 garlic cloves, finely sliced

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