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Biththara Curry (Egg Curry)
6 eggs
1/2 coconut grated
4red chilllies
1tsp mustard seeds
4flakes garlic
1/4 inch ginger
1tsp turmeric
tamarind juice to taste
1 onion sliced
1 tomato chopped
salt to taste
Hard boil the eggs. Shell, cut into halves and set aside. Grind the coconut, chillies, mustardseeds, garlic, ginger, turmeric and tamarind juice. In a vessel heat oil and fry the onion well. Add the ground masala and the tomato. When fried well add a cup of water and bring to a boil. Lay the eggs gently over the masala and finally garnish with a coriander leaves. Serve with hot white rice.
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