- 3 eggs
- 2 large onions, sliced
- 1 cup thick coconut milk (onnaam paal)
- 1 cup thin coconut milk (rendaam paal) or 1/2 cup store-bought coconut milk + 1/2 cup water
- 1 teaspoon garlic-ginger paste (usually in tubes or jars in Asian stores)
- 1 teaspoon red chili powder
- 1 Tablespoon coriander powder
- A pinch of turmeric
- 1 teaspoon garam masala (or pound/grind together 2 cloves, 1 small piece cinnamon and 1 cardamon)
- Salt to taste
- To temper:
- 2 teaspoon any UP oil (Manzanillo, Hojiblanca, Picual, etc.)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin
- Hardboil eggs, shell them and cut lengthwise and set aside.
- Heat oil in a large pan, adding the mustard seeds first. When the seeds pop, add the cumin and sliced onions until they turn golden brown.
- Add the chili powder, coriander, turmeric, and garam masala to fry another 30 seconds. Add the ginger-garlic paste, cooking for another minute or so. Add the thin coconut milk, lower the heat bringing mixture to a boil. Cook 2-3 minutes, stirring occasionally.
- Keeping the heat on low, add the thick coconut milk along with the eggs. Stir. Season with salt. Be careful not to cook the thick coconut milk too long or it will curdle. Remove from heat, Serve with rice and roti (if desired).