While browsing I came across Ruchik Randaps egg curry recipe which was Manglorean style and while the curry was red in color, the recipe was interesting with the Manglorean favorite Bafat masala. As I did not have any Bafat Masala I decided to check the recipe for the same and once again the special red chillies required for the Bafat masala were unavailable at home. So I decided to go ahead and improvise. So here is my recipe:
On a tava roast 1 cup coconut, 2 tsp jeera, 2 tsp dhania, 1tsp pepper. This is an important step as here we roast the coconut till it is rown in color but not quite burnt. If it gets burnt its best to throw it as it will make the curry bitter. When the coconut is half done, add 2 tsp garam masala. Keep roasting the mixture and the heavenly smells will delight you.
Check this pic for consistency and color:
Now when the mixture has cooled down add it to a blender along with 1 tsp turmeric powder, quarter onion and some water. Try to get the gravy is at the consistency you require.
Now heat oil in a wok, add 2 3 garlic pods, 1 sliced onion and fry till they are done. Simply add the coconut mixture and let it simmer for some time. Now add water to the gravy if you like a liquid gravy and add salt to taste. Slit the boiled eggs and add into the gravy and garnish with coriander. Let the gravy simmer for sometime and let the eggs soak in the flavor.
Serve it with rice and a crispy salad. And be ready for the heavenly experience.:)
What you will love about this gravy is the flavor of roasted coconut and the texture. Ruchik randap suggested to add curry leaves while making the curry for flavor but I did not want the flavor of roasted coconut to be undermined by that of curry leaves.So I skipped that step too. Moreover curry leaves add flavor and strong body to an otherwise weak curry but in this case by roasting the coconut the gravy already had a hero and there was no need for any other side roles:)
So that checks off making a brown curry off my bucket list:)