Courgette/zucchini handvoh

Well, here I am after an unscheduled break from my food blog. It’s not that I haven’t wanted to, bla bla bla, it’s just that I’ve not had much free time, hey nonny no, and what little free time I’ve had in the evenings I’ve spent reading, yada yada yada. So, in short – same ol’ same ol’.

I’ve made handvoh before, years and years and YEARS back when I was living in Madras. It was probably one of the first “exotic” recipes that I tried from a recipe printed in *ugh* Women’s Era *cringe*. However, as much as I hate the thought of that awful magazine now, I remember the recipe worked beautifully - the batter behaved itself faultlessly, fermenting in the heat as stated in the recipe, and then steam-cooking in the ilupachatti (kadai/wok) that I used. It was all the more thrilling because the handvoh tasted great and it was not something that had ever been made by my mother, to my recollection. It wasn’t a family staple, let’s say. Just think - I'd actually made something entirely new to me from a magazine recipe - and it turned out well!

That said, this recipe, that I cobbled together after reading a few others on the Internet did not seem at all familiar or bring to mind my original handvoh experience. The only common factor was that this tasted great, too. Can’t complain about that, can you?

Recipe for: Courgette/zucchini handvoh
Ingredients:
1 cup long grain rice

1/4 cup chana dal
1/4 cup tur/toor/tuvar dal
1/4 cup urad dal

1 cup yogurt
2 tbsp ginger-garlic-green chilli paste - (1.5" piece ginger + 4-5 garlic cloves + 6-8 green chillies (reduce chillies as per taste))
1.5 packed cups grated courgette/zucchini
salt to taste
1/2 tsp ajwain/omam
2 tsp sugar
1/2 tsp turmeric powder
3/4 tsp baking powder
1/2 tsp baking soda
2 tbsp sesame seeds

3 tbsp oil
2 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp red chilli powder
a few curry leaves

Method:
1. Wash the rice and dals and soak them in water for 6 hours.

Then drain and grind along with the yogurt to a paste - it should be fairly coarse, not smooth.

Try to add as little water as possible while grinding.

2. Put the batter in a medium bowl and add the ginger-garlic-green chilli, grated courgette/zucchini

salt, sugar, ajwain/omam and turmeric.

Mix well.
4. Heat 1 tbsp oil and fry the curry leaves for 15-20 seconds, then add the red chilli powder and turn the heat off. Pour this mixture into the batter and mix again.

Let the batter rest covered at room temperature overnight, or for 7-8 hours.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).

6. In the morning (or after 6-7 hours), add the baking powder and baking soda and mix thoroughly.

7. Line an 8" cake pan (round or square, doesnt matter) with non-stick paper/foil and spoon the batter into the pan.

8. Sprinkle the sesame seeds evenly on top of the batter.
9. Heat the remaining oil in a small skillet and add the mustard seeds. Cover and let the seeds pop (about 30 seconds), then add the asafoetida powder and turn the heat off.
10. Drizzle this seasoning over the sesame seeds on top of the batter.

11. Cover the pan with aluminium foil and bake at 180C/350F for 40 minutes or so, or till a cake tester comes out clean. (Remember that the size of the pan you use will determine the amount of time that the handvoh takes to cook.)
12. Uncover the pan and broil the handvoh until the top turns golden brown.

Let it rest in the pan for 10 minutes before cutting.

Serve warm with any chutney or even tomato ketchup.

RECIPE: COURGETTE/ZUCCHINI HANDVOH
Ingredients:
1 cup long grain rice
1/4 cup chana dal
1/4 cup tur/toor/tuvar dal
1/4 cup urad dal
1 cup yogurt
2 tbsp ginger-garlic-green chilli paste - (1.5" piece ginger + 4-5 garlic cloves + 6-8 green chillies (reduce chillies as per taste))
1.5 packed cups grated courgette/zucchini
salt to taste
1/2 tsp ajwain/omam
2 tsp sugar
1/2 tsp turmeric powder
3/4 tsp baking powder
1/2 tsp baking soda
2 tbsp sesame seeds
3 tbsp oil
2 tsp mustard seeds
1/4 tsp asafoetida powder
1/2 tsp red chilli powder
a few curry leaves

Method:
1. Wash the rice and dals and soak them in water for 6 hours. Then drain and grind along with the yogurt to a paste - it should be fairly coarse, not smooth.Try to add as little water as possible while grinding.
2. Put the batter in a medium bowl and add the ginger-garlic-green chilli, grated courgette/zucchini, salt, sugar, ajwani/omam and turmeric. Mix well.
4. Heat 1 tbsp oil and fry the curry leaves for 15-20 seconds, then add the red chilli powder and turn the heat off. Pour this mixture into the batter and mix again. Let the batter rest covered at room temperature overnight, or for 7-8 hours.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. In the morning (or after 6-7 hours), add the baking powder and baking soda and mix thoroughly.
7. Line an 8" cake pan (round or square, doesnt matter) with non-stick paper/foil and spoon the batter into the pan.
8. Sprinkle the sesame seeds evenly on top of the batter.
9. Heat the remaining oil in a small skillet and add the mustard seeds. Cover and let the seeds pop (about 30 seconds), then add the asafoetida powder and turn the heat off.
10. Drizzle this seasoning over the sesame seeds on top of the batter.
11. Cover the pan with aluminium foil and bake at 180C/350F for 40 minutes or so, or till a cake tester comes out clean. (Remember that the size of the pan you use will determine the amount of time that the handvoh takes to cook.)
12. Uncover the pan and broil the handvoh until the top turns golden brown. Let it rest in the pan for 10 minutes before cutting. Serve warm with any chutney or even tomato ketchup.

Lemony vegetable rice

Are you wondering why this recipe is described as a lemony vegetable rice rather than a vegetable-y lemon rice? Well, why ARE you wondering that? Which of the two do you think is catchier? Welllll??? Yeah, I thought so too. Now you know the intricate thought process behind the title of this post.

I could tell you about how I arrived at all my other post titles too, but you might get bored, and the last thing I want is for my little audience to be bored. Boredom is not the right reward for dogged faithfulness, is it? So let’s just say that the reasoning for any or all of them is usually not far off that for this post. I mean, if I were to tax my brain for the title, what would I do for the main body of the post?

Actually, the answer to that is: Probably what I’ve just done so far.

There it is, peoples of the world. I save my deepest thoughts for finding a cure for an itchy nose, not for blog posts or their titles. That, right there, is the naked truth. Not particularly exciting for something that is naked, is it? Kind of like getting a 65-year-old pot-bellied nondescript-looking man in a beefcake magazine centrespread where you were expecting… oooh, I dunno, say Hrithik Roshan or Colin Firth or Hugh Jackman or …  *slurrrrrrp*

Excuse me while I go off in search of a towel to mop up the drool.

But please, don’t wait for me to return, go right ahead to the recipe. I insist.

Recipe for: Lemony vegetable rice

Ingredients:

2 cups basmati rice, cooked and cooled
2 cups vegetables, chopped into little cubes (potatoes, carrots, green beans, peas, etc)
½ cup chopped red or white onion
2 cloves garlic
4-5 green chillies, sliced into thin rounds (add to taste or omit entirely)
1 tsp chana dal/kadalai paruppu
1 tsp urad dal/ulutham paruppu
1 tsp brown mustard seeds
1/2 tsp turmeric powder
1 tbsp oil
Salt to taste
Lemon/lime juice to taste
Coriander leaves and roasted/fried peanuts for garnish

Method:

1. Heat the oil in a big pan, then add the chana dal/kadalai paruppu, urad dal/ulutham paruppu and mustard seeds. Cover and let the mustard seeds pop.

2. When the dals are golden brown, add the chopped garlic, the chillies and the onion along with the turmeric powder and fry on medium heat till the onions begin to turn translucent and soft.

3. Now add the chopped vegetables and sprinkle 3-4 tbsp water over them. Turn the heat down as low as it will go, then cover the pan and let the vegetables cook till they’re done – say 10-12 minutes.

4. Once the vegetables are cooked, get rid of any excess water by turning the heat up and stirring the vegetables about for 1-2 minutes.

5. Now add the cooked rice, sprinkle on salt to taste and add 3-4 tbsp of lemon/lime juice.

Mix carefully till the ingredients are well incorporated. Add more lime/lemon juice according to taste.

6. Garnish with coriander leaves and fried peanuts. Serve hot with potato crisps or other fried snacks or pickles of choice. (I like it with avakkai.)

RECIPE: LEMONY VEGETABLE RICE

Ingredients:

2 cups basmati rice, cooked and cooled
2 cups vegetables, chopped into little cubes (potatoes, carrots, green beans, peas, etc)
½ cup chopped red or white onion
2 cloves garlic
4-5 green chillies, sliced into thin rounds (add to taste or omit entirely)
1 tsp chana dal/kadalai paruppu
1 tsp urad dal/ulutham paruppu
1 tsp brown mustard seeds
1/2 tsp turmeric powder
1 tbsp oil
Salt to taste
Lemon/lime juice to taste
Coriander leaves and roasted/fried peanuts for garnish

Method:

1. Heat the oil in a big pan, then add the chana dal/kadalai paruppu, urad dal/ulutham paruppu and mustard seeds. Cover and let the mustard seeds pop.
2. When the dals are golden brown, add the chopped garlic, the chillies and the onion along with the turmeric powder and fry on medium heat till the onions begin to turn translucent and soft.
3. Now add the chopped vegetables and sprinkle 2-3 tbsp water over them. Turn the heat down as low as it will go, then cover the pan and let the vegetables cook till they’re done – say 10-12 minutes.
4. Once the vegetables are cooked, get rid of any excess water by turning the heat up and stirring the vegetables about for 1-2 minutes.
5. Now add the cooked rice, sprinkle on salt to taste and add 3-4 tbsp of lemon/lime juice. Mix carefully till the ingredients are well incorporated. Add more lime/lemon juice according to taste.
6. Garnish with coriander leaves and fried peanuts. Serve hot with potato crisps or other fried snacks, or pickles of choice.

Vengaya vattha kuzhambu (Onion-tamarind gravy)

Every day in every way I’m getting lazier and lazier.
This is not what I want to be confessing, dear reader. Believe me, I’d much rather be declaring the more conventional - and infinitely more impressive – version that goes “Every day in every way I’m getting better and better”.

The truth is that I have, at the very least, half a dozen recent recipes to post about and over a dozen older ones which have been ageing gracefully without seeing the light of publication. It’s so easy to take photos while cooking – that’s become second nature now – but it’s a lot less fun to have to edit them (even the simplest, most basic edit that I do which is basically adding my blog name to the photo). It’s infinitely less appealing still to write up the recipes step by step and match the correct photos every step of the way.
I know, nobody’s forcing me to do the whole step-by-step thing, and there wasn’t a gun held to my head when I began to write up the instructions this way. Call me short-sighted but I didn’t envisage a point where I would find it boring to continue doing it in such a painstakingly detailed way. More fool me, because it’s been ever thus with every single one of my enthusiasms over the years.

Don’t get me wrong, I’m not bored with cooking. I’m not even bored of taking photographs while cooking. (And I’m certainly not bored with eating – no fear.) I enjoy writing the posts too, 98% of the time - probably because I feel no urge to stick to the point and no pressure to be topical or even informative. So it’s just the recipe itself, with the ingredients and instructions.

I guess I could stop the step-by-step routine… but after so many years of my blog, I can’t bring myself to do that. (Apparently I can bring myself to ignore my blog and the recipes that are clamouring for release… apparently that isn’t wrong. But simplifying things so that I can bring myself to post more often – oh golly gee gosh, that would feel so wrong.) Look, I can’t explain why this is so – but that is how it is.

Anyway, I decided to post this fairly standard, easy, everyday recipe that I make often - I haven’t posted about it thus far because, you know, it’s fairly standard, easy… etc etc. However, it struck me recently that it might not be standard to everybody, and not everybody might make it this way. So in the interests of posterity, and so on.

I feel quite noble to be dragging myself out of my lethargy comfort zone just for the sake of posterity. How nice of me to do this.

If you’ve finished acknowledging my nobility and niceness, you may go on to the recipe. Which is actually a fairly standard, easy…

Oh. I’ve said this before.
Recipe for: Vengaya vattha kuzhambu

Ingredients:

2 tsp tamarind paste
4-5 cloves garlic, chopped
2 medium onions, chopped

1/4 tsp vendhayam/fenugreek seeds
1 tbsp toor/tuvar dal
1 tbsp manathakkali vatthal
1 tbsp gingelly oil/nallennai
3-4 dried red chillies, broken in half (or to taste)
1 tsp mustard seeds
a few fresh/frozen curry leaves (optional)
1/2 tsp turmeric powder
1/4 tsp asafoetida powder
2-3 tsp sambar powder or vattha kuzhambu powder (if available)
2 tbsp rice flour
1/2 tsp black pepper powder
handful of roasted peanuts (optional)

Method:

1. Dissolve the tamarind paste in 5 cups water. Reserve.
2. Heat the oil and add the manathakkali vatthal, the tur dal, dried red chillies, mustard seeds, fenugreek seeds, curry leaves, asafoetida powder and turmeric powder.

Fry all these for a couple of minutes on high heat, stirring to prevent burning.
3. Next, add the chopped onions and garlic and stir.

4. When the onions start to soften, add the sambar/vattha kuzhambu powder and stir it in, along with the black pepper powder.

5. Now pour in the tamarind water.

Bring to a boil on high heat, then turn it down to medium-low and let it simmer gently for 10 minutes or so.
6. Whisk together 2 tbsp rice flour with some water to make a thick, pourable paste and stir it into the kuzhambu. Let it boil for another 4-5 minutes until the kuzhambu thickens and becomes less watery.

Add salt to taste and throw in the peanuts now, if using. Serve hot with steamed white rice and a dry vegetable curry.

RECIPE: VENGAYA VATTHA KUZHAMBU

Ingredients:
2 tsp tamarind paste
4-5 cloves garlic, chopped
2 medium onions, chopped
1/4 tsp vendhayam/fenugreek seeds
1 tbsp toor/tuvar dal
1 tbsp manathakkali vatthal
1 tbsp gingelly oil/nallennai
3-4 dried red chillies, broken in half (or to taste)
1 tsp mustard seeds
a few fresh/frozen curry leaves (optional)
1/2 tsp turmeric powder
1/4 tsp asafoetida powder
2-3 tsp sambar powder or vattha kuzhambu powder (if available)
2 tbsp rice flour
1/2 tsp black pepper powder
handful of roasted peanuts (optional)

Method:
1. Dissolve the tamarind paste in 5 cups water. Reserve.
2. Heat the oil and add the manathakkali vatthal, the tur dal, dried red chillies, mustard seeds, fenugreek seeds, curry leaves, asafoetida powder and turmeric powder. Fry all these for a couple of minutes on high heat, stirring to prevent burning.
3. Next, add the chopped onions and garlic and stir.
4. When the onions start to soften, add the sambar/vattha kuzhambu powder and stir it in, along with the black pepper powder.
5. Now pour in the tamarind water. Bring to a boil on high heat, then turn it down to medium-low and let it simmer gently for 10 minutes or so.
6. Whisk together 2 tbsp rice flour with some water to make a thick, pourable paste and stir it into the kuzhambu. Let it boil for another 4-5 minutes until the kuzhambu thickens and become less watery. Add salt to taste and throw in the peanuts now, if using. Serve hot with steamed white rice and a dry vegetable curry.

Potato spinach fry

Nothing much to say about this recipe, other than it’s yum. So, all together now...

YUMMMMM!

Recipe for: Potato spinach fry 


Ingredients:

4 medium potatoes
1 medium carrot
2 cups spinach, chopped

1 tsp cumin seeds
1/2 tsp crushed coriander seeds
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp asafoetida powder/hing/perungayam
1/4 tsp turmeric powder
1 tsp red chilli powder
1-2 tbsp oil
salt to taste

Method:

1. Chop the potatoes and carrot into 1cm cubes and soak in a pan of cold water for 30 minutes. Rinse well in more fresh water, drain and reserve.

2. Heat the oil in a heavy-bottomed pan or kadai/wok. Add the turmeric powder, asafoetida, cumin seeds, mustard seeds, coriander seeds and urad dal. Let the seeds splutter and turn a darker shade, and the ural dal golden.

3. Now add the drained potatoes and carrots and stir well.

Add 3-4 tbsp water, close the pan and turn the heat down to medium low. Let the vegetables cook for 10-15 minutes, or till done. The potatoes should be turning a crispy brown underneath.
Stir them about and turn the heat up to medium-high.
4. Let the potatoes brown some more, then add the spinach and stir well.

Cover the pan again and leave it for 5 minutes or so, until the spinach is wilted and cooked.

5. Add red chilli powder and salt to taste, and stir well. Leave the pan on the stove for 3-4 minutes more,then take off the heat. Serve hot with chapaties or with rice and dal.

RECIPE: POTATO SPINACH FRY

Ingredients:

4 medium potatoes
1 medium carrot
2 cups spinach, chopped
1 tsp cumin seeds
1/2 tsp crushed coriander seeds
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp asafoetida powder/hing/perungayam
1/4 tsp turmeric powder
1 tsp red chilli powder
1-2 tbsp oil
salt to taste

Method:

1. Chop the potatoes and carrot into 1cm cubes and soak in a pan of cold water for 30 minutes. Drain well and reserve.
2. Heat the oil in a heavy-bottomed pan or kadai/wok. Add the turmeric powder, asafoetida, cumin seeds, mustard seeds, coriander seeds and urad dal. Let the seeds splutter and turn a darker shade, and the ural dal golden.
3. Now add the drained potatoes and carrots and stir well. Add 3-4 tbsp water, close the pan and turn the heat down to medium low. Let the vegetables cook for 10-15 minutes, or till done. The potatoes should be turning a crispy brown underneath. Stir them about and turn the heat up to medium-high.
4. Let the potatoes brown some more, then add the spinach and stir well. Cover the pan again and leave it for 5 minutes or so, until the spinach is wilted and cooked.
5. Add red chilli powder and salt to taste, and stir well. Leave the pan on the stove for 3-4 minutes more,then take off the heat. Serve hot with chapaties or with rice and dal.

Roasted tomato redcurrant thokku (chutney)

My first ever experiment with cooking with redcurrants was redcurrant thokku. It was, despite my best efforts, still rather too sour to be used as a mix for cooked rice - according to the feedback received from my palate. The best I could do with the thokku was use it – sparingly - as a condiment with (any) dal and rice.

So, with the second of the three batches of redcurrants, as a further experiment, I made thokku with the addition of roasted tomatoes, which I usually have to hand in the fridge because roasted tomatoes make everything taste better. Need I add that “everything” is limited to whatever is made USING the roasted tomatoes? No, I thought not. (But I’ve added it anyway, in case there’s someone whose answer to that question was “Yes”. *heehee*)

This thokku was more readily palatable, with the sourness of the berries tempered by the sweetness of the roasted tomatoes. It’s as nice mixed with plain rice as any regular tomato thokku, and is also a good accompaniment for dosas, idlis and the like. The verdict from my palate, which while admitting that quality-wise this thokku is the much better improved version, also insists that it’s best had in smaller portions than regular tomato thokku. So there you have it – my palate has spoken.

Recipe for: Roasted tomato redcurrant thokku



Ingredients

1-1/4 cups redcurrants, washed and drained
2 cups chopped roasted or regular tomatoes, pureed
2 tbsp oil
2-3 cloves garlic
1 tsp cumin-coriander powder
1 htsp brown/black mustard seeds
5-6 fresh curry leaves
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
1 tsp sambar powder (optional)
1 tsp jaggery
1 tbsp lemon juice
3 tsp red chilli powder (or to taste)
1/4 tsp roasted fenugreek seed powder
salt to taste

Method:

1. Heat the oil, add the garlic, cumin-coriander powder, mustard seeds, curry leaves, asafoetida powder and turmeric powder. Stir for 30 seconds or so.



2. Add the redcurrants and red chilli powder. Mix well, cooking the berries on medium low flame until they are soft and squashed.

3. Now pour in the pureed tomatoes and mix again.



4. Bring the mixture to a boil, stirring every so often, then bring down the heat to low and let it bubble gently for 12-15 minutes, till it is thick. Add the sambar powder now, along with the jaggery and salt to taste.



Stir well. If the thokku is a bit watery, let it cook for another 5 minutes on medium heart and leave the thokku on the heat for a couple of minutes longer. There should not be any liquid in the thokku, it should be quite thick. If you like a smooth texture, puree the thokku after it cools down.



Let the thokku cool down completely before transferring to a clean jar with a tight lid. The thokku stays good for 2-3 days at room temperature. Mix with plain rice to make tomato rice with a difference, or serve as a side dish with dosas, idli etc.

RECIPE: ROASTED TOMATO REDCURRANT THOKKU

Ingredients:

1-1/4 cups redcurrants, washed and drained
2 cups chopped roasted or regular tomatoes, pureed
2 tbsp oil
2-3 cloves garlic
1 tsp cumin-coriander powder
1 htsp brown/black mustard seeds
5-6 fresh curry leaves
1/4 tsp asafoetida powder
1/4 tsp turmeric powder
1 tsp sambar powder (optional)
1 tsp jaggery
1 tbsp lemon juice
3 tsp red chilli powder (or to taste)
1/4 tsp roasted fenugreek seed powder
salt to taste

Method:

1. Heat the oil, add the garlic, cumin-coriander powder, mustard seeds, curry leaves, asafoetida powder and turmeric powder. Stir for 30 seconds or so.
2. Add the redcurrants and red chilli powder. Mix well, cooking the berries on medium low flame until they are soft and squashed.
3. Now pour in the pureed tomatoes and mix again.
4. Bring the mixture to a boil, stirring every so often, then bring down the heat to low and let it bubble gently for 12-15 minutes, till it is thick. Add the sambar powder now, along with the jaggery and salt to taste.
Stir well. If the thokku is a bit watery, let it cook for another 5 minutes on medium heart and leave the thokku on the heat for a couple of minutes longer. There should not be any liquid in the thokku, it should be quite thick. If you like a smoother texture, puree the thokku after it has cooled down.
Let the thokku cool down completely before transferring it to a clean jar with a tight lid. The thokku stays good for 2-3 days at room temperature. Mix with plain rice to make tomato rice with a difference, or serve as a side dish with dosas, idli etc.

Eggs and peas in tomato-cashewnut gravy

Some days, when I'm very nearly out of ideas as to what to make for dinner for the two of us, and when that coincides with not having very much in the fridge to work with and I'm staring around the kitchen looking for inspiration, I'm always happily relieved when the cardboard box of eggs eventually comes into focus (I'm very capable of looking straight at something without seeing it, much to Pete's amusement or irritation, depending on his mood).

Eggs aren't the first thing that come to my mind in a culinary fix, simply because I'm not used to thinking of them as actual food. I mean, of course I use them, but usually in cakes. It's a rare thing for me to cook eggs for a meal - especially my meal. So when I suddenly remember them, it's always with a sense of pleased relief ("How clever of me to remember the eggs!") . Because once they're boiled, eggs are ready to be thrown - not literally, unless cleaning the hob and your clothes is your hobby - into any sauce you wish to conjure up.

And that is what I did recently.

Recipe for: Eggs in tomato-cashewnut gravy



Ingredients:

4-6 eggs, hard boiled and shelled
10 cashewnuts
1 tsp ginger, grated
2 small onions, sliced



1/2 cup frozen green peas
1 cup smooth sieved tomatoes (I used readymade thick tomato pulp)
1-1/2 cups milk (I used semi-skim)
1 tsp cumin seeds
2 htbsp kasoori methi (dried fenugreek leaves)
1 tsp red chilli powder (optional, as per taste)
1/2 tsp turmeric powder
4 tsp oil
salt to taste

chopped coriander leaves for garnish


Method:

1. Heat two tsp oil in a small pan, add the ginger, cumin seeds and cashewnuts and fry them till the cashew nuts turn a light brown.



2. Add the sliced onions and cook till they begin to turn soft.



3. Add 1/2 cup milk and cook till the onions are done. Cool, then grind to a thick paste.



4. In another pan, heat the remaining oil and add the turmeric powder. Add the boiled eggs



and fry them, turning them gently every now and then, till the eggs are slightly blistered all over. Remove the eggs from the pan and set aside till required.



5. In the same pan, add the tomato pulp.



6. Add the kasoori methi and the red chilli powder (if using) to the pulp and let it cook for 2-3 minutes.



7. Now add the frozen peas along with 1/2 cup water,



and cook them covered till done.



8. Now pour in 1 cup milk along with the onion-cashewnut paste and mix it in well. Add salt to taste. Let the gravy simmer for 5-7 minutes till it thickens to the consistency you like.



9. Add the reserved eggs (I made four vertical slits in the eggs) to the gravy and simmer for a few more minutes, spooning the sauce over the eggs.



10. Sprinkle the coriander leaves over, and serve hot with rotis or rice.