HIRVA MASALA ANDA CURRY

Ingredients

6-7 hard-boiled eggs
Salt to taste
1 tsp Tata Sampann Chilli Powder
¼ tsp turmeric powder
2 tbsps oil
Paste
¼ cup scraped fresh coconut
1 inch ginger, chopped
7-8 garlic cloves
5-6 cloves
1 tsp poppy seeds
8-10 black peppercorns
3-4 green chillies, chopped
¼ cup fresh coriander leaves
Curry
2 tbsps oil
1 tsp cumin seeds
2 green chillies, chopped
2 medium onions, chopped
1 large tomato, chopped
Salt to taste
15-20 spinach leaves, blanched and pureed
¼ tsp turmeric powder
Salt to taste
To serve
Onion slices
Lemon wedges
Pavs

Method

1. Halve the eggs, sprinkle salt, Tata Sampann Chilli Powder, turmeric powder and set aside.
2. Heat oil in a non-stick pan, place the eggs and roast till golden brown on both sides.
3. To make the paste, put coconut in a blender jar, add ginger, garlic cloves, cloves, poppy seeds, black peppercorns, green chillies, coriander leaves and ¼ cup water and blend to a fine paste.
4. To make the curry, heat oil in a non-stick kadai, add cumin seeds and let them change colour.
5. Add green chillies and onions and sauté for 4-5 minutes or till the onions turn golden brown.
6. Add tomato, salt, mix and sauté for 2 minutes, cover and cook till tomato turns pulpy.
7. Add blended paste, mix and cook for 2-3 minutes. Add spinach puree, mix and cook for 2 minutes. Add turmeric powder and adjust salt and mix. Add ½ cup water, mix and cook for 2-3 minutes.
8. Slide in the eggs, cover and cook for 1-2 minutes, take the pan off the heat. Transfer into a serving bowl, and serve hot with onion slices, lemon wedges and pavs.

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