Egg Pepper Fry

Ingredients list for Egg Pepper Fry

• 6 Eggs hardboiled and cut into wedges
• 6-8 Black peppercorns
• to sprinkle Crushed black peppercorns
• 2 tablespoons Oil
• 1 teaspoon Caraway seeds (shahi jeera)
• 1 Star anise
• 4-6 Cloves
• 1 Black cardamom
• 1 inch Cinnamon
• 1 tablespoon Coriander seeds
• 1 large Onion sliced
• for garnishing Scraped coconut 1 cup +
• 1½ teaspoons Red chilli powder
• ½ teaspoon Turmeric powder
• 2-3 Curry leaves
• 2-3 Dried red chillies
• 1 tablespoon Ginger-garlic paste
• to taste Salt
• 1 teaspoon Tamarind pulp
• 1 for garnishing Fresh coriander sprigs

Method

1. Line a serving bowl with a banana leaf.
2. Heat 1 tablespoon oil in a non-stick pan. Add caraway seeds, peppercorns, star anise, cloves, black cardamom, cinnamon and coriander seeds and sauté till fragrant.
3. Add half the onion and sauté till translucent. Add ¼ cup coconut and sauté till light golden.
4. Add 1 teaspoon chilli powder and ¼ teaspoon turmeric powder, mix well and sauté for 30 seconds. Add ½ cup water, mix and cook for 1 minute. Remove from heat and cool slightly.
5. Grind the sautéed coconut mixture into a smooth paste.
6. Heat remaining oil in a deep non-stick pan. Add torn curry leaves, chopped dried red chillies and remaining onion and sauté till translucent.
7. Add ginger-garlic paste, mix and sauté for 1 minute. Add 2-3 tablespoons water, mix and cook for 30 seconds.
8. Add coconut paste, mix and cook for 30 seconds. Add remaining chilli powder and turmeric powder and mix. Add ½ cup water, mix and cook for 1 minute.
9. Add salt, mix and cook for 1-2 minutes. Add remaining coconut, mix and cook for 1 minute.
10. Add egg wedges and mix lightly. Add ½ cup water and mix. Add tamarind pulp, mix and cook for 1-2 minutes.
11. Transfer into the lined serving bowl and garnish with some coconut and a coriander sprig.
12. Sprinkle some crushed peppercorns on top and serve hot.