Steamed Mustard Eggs in Coconut Milk

Steamed eggs in mustard 24 June 2014


1 tbsp mustard paste
2 tbsp grated coconut
50gm packet of coconut milk powder
2 eggs

Beat 2 eggs well with a little milk. Add a pinch of salt, chopped green chillies, chopped onions, fresh coriander, some garlic paste, some grated coconut and about 2 tsp of mustard paste.
Steam in a vessel with a tight fitting lid in the pressure cooker for one whistle on high and then switch off gas. Wait till steam settles and then open cooker. Turn steamed egg cake onto a plate and let it cool. Cut in diamond shapes.
In the meantime, heat some oil and add whole garam masala. Make gravy of your choice. You could add a bit of onion paste (half an onion), two tsps ginger paste, chilli powder and fry till the masala’s done. Add coconut milk. Let it cook. Add salt and sugar to taste.
Slide in the eggs. Cook for a while.
Take off fire with garam masala powder and green chillies.


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