Summary

Ingredients

• 1 chilli pepper (s), green
• 1 tomato (s)
• 1 handful curry leaves (mostly dried in the Indian case)
• 1 tablespoon mustard seeds, dark
• 2 onion (s), red
• 1 teaspoon, leveled turmeric
• 1 teaspoon garlic / ginger paste (in a mixer : with a little water)
• 1 tablespoon spice mixture (Meat Masala powder)
• 1 tablespoon spice mixture (Garam Masala powder)
• 3 tablespoon oil, neutral
• 3 egg (s), boiled
• 1 glass water
• 2 tablespoon coconut milk
• 1 pinch (s) salt
• 1 pinch (s) sugar

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Instructions

1. It is best to pour the oil into the hot wok and fry the mustard seeds in it until the seeds start to pop open. Then quickly add the chopped green chilli and curry leaves. Sear on a high flame for 3 minutes, then add the onions, cut into thin rings, and continue to fry over high heat until the onions begin to brown.
2. Turn the heat down and add the turmeric, garlic / ginger paste and sliced tomatoes.
3. Sear over high heat again and stir vigorously until the whole thing is really soft. Then deglaze with a little water and slowly stir in the water until it becomes a creamy mass. It has to be really sauce.
4. Reduce the heat again and finally stir in the meat and garam masala (both are available in powdered form in Indian supermarkets or in well-stocked supermarkets). Season with salt and sugar and finish off with the coconut milk.
5. Halve the boiled eggs and dip them in the masala just before serving.