As the name suggests, it is a very spicy dish using fresh green and dried red chillies and ground spices. It is a very simple, tasty and easy to cook dish that goes very well with hot steamed white rice.
4 Boiled eggs
1 Medium or 2 Small Onions
1 long or 2-3 Small green chillies
1 ½ tbsp Desiccated coconut
4 Garlic flakes
1 Small ginger piece
1 Kashmiri red chilli
1 tsp Turmeric powder
2 tsp Red chilli powder
1 tbsp Garam masala (ground powder of cumin/coriander seeds /black pepper/cinnamon/green and black cardamom/clove/bay leaf/red chilli)
30-50 ml Cooking oil (Depends on personal cooking habit)
Salt- to taste
Start with heating the pan and dry roasting the desiccated coconut, onions, and Kashmir chilli till the contents are almost brownish. Grind these dry roasted ingredients with ginger, garlic, green chilli to get a fine paste, we can add little water to get a fine smooth paste.
Heat Kadai/pan, add oil and saute the masala paste on medium to slow heat, add the dry powders (shown in the picture) and stir this till the oil leaves the sides of the masala in the pan. Add the boiled, shelled eggs to the pan with adding sufficient water to get medium thick gravy. Boil it for 3-4 min, simmer for a while, and then remove from heat. Sprinkle some fresh coriander leaves. This spicy egg curry can be served with hot, steamed white rice.