recipe comes from Ria Patel.
Ria lives in Bangalore, India. She has no formal
training in cooking but has learnt mostly from watching
her mother cooking at home.
father was a Parsi (Zoroastrian), her mother is half
Bengali (from Bengal) and half Malayali (from Kerala)
and her husband is from Kerala. This interesting mix
in her family has led to her becoming familiar with
various cuisines from India - each region of India has
its own special cuisine, and its own choice of spices
Ria has worked in publishing mostly and cooking remains
a strong hobby. Mostly, she cooks because she enjoys
it and loves to have friends over to try out new dishes.
Her favourite dishes to cook are curries of all kinds
- mutton curry, fish curry, chicken curry and shrimp
curry. She also loves Biryani which is basically any
meat or vegetable cooked in spices and layered with
rice. She has a collection of recipes from friends and
family, some of which have being passed down through
the generations, and she looks forward to sharing them.
hard boiled eggs, cooled and then halved
1 Large onion cut into half-rings
2 piece of ginger cut into thin long slivers
6 Curry leaves
1/2 Tsp Turmeric
2 Tsp White Flour
1 Tbsp cooking oil
3 Green Chillies, slit through the middle
1 Cup coconut milk
Juice of half a lime
the oil, fry the onions and ginger until golden
green chillies and Curry leaves
white flour and stir in, leaving no lumps. You can
also add warm water to the flour to begin with and
make a smooth paste
the coconut milk and stir, turn heat low and stir.
gravy will start to thicken slightly. Turn off and
slide in boiled eggs
it cools, squeeze the juice of half a lime