It sure is an unusual combination. Eggs, coconut milk and mint. What can I say, sometimes things just work together! Herbs are a great way to introduce a lot of flavor into food and I love the refreshing scent and flavor of mint. Its easy to grow in a pot, lends color to the kitchen window, enhances the herb corner and is a great ingredient for making chutneys. This dish is a palate refresher!
- Hard boiled eggs – 4
- finely chopped onion – 1/2 cup
- finely chopped tomatoes – 1/4 cup
- ginger paste – 1 tsp
- black pepper powder- 1/4 tsp
- chilli powder – 1/2 tsp ( or as per taste )
- cumin powder – 1/2 tsp
- coriander powder – 1/2 tsp
- tumeric – 1/4 tsp
- coconut milk – 1 cup
- chopped mint – 1/4 cup
- coconut oil – 1 tbs (use organic cold pressed)
- salt to taste
- optional : slit green chilli
- Shell the eggs , slice into two (lengthwise), keep aside
- heat the oil and add the onions
- cook until they acquire a golden tinge (about 5- 7 minutes)
- add the ginger paste, stir and cook for a minute
- now add the tomatoes, cook for about 4 minutes or until oil separates
- add the cumin,coriander chilli and tumeric powders
- add the salt and the mint
- add 1 tbs of water if needed and cook all the spices on a low heat for about a minute
- add the coconut milk , black pepper, thai chilli ( if using) and mix it in. Allow it to come to a boil
- simmer for about 3- 4 minutes
- Add in the sliced eggs just before serving.
- If you are serving this later, reheat on low heat until just about hot and then add the eggs. Do not boil it again.
Serving suggestion : Serve with brown or white rice, spoon the sauce over the eggs and the rice, eat with a side of any stir fried or grilled vegetable dish.