Egg Ambat

Konkani people love coconut. Almost any dish we make, we try to add coconut which adds a unique flavor to these dishes. Ambat is a konkani word for curry. The egg ambat which my mom makes is a tangy coconut gravy which is so flavorful that you can't seem to have enough of it. I have eaten egg curry at so many places, but this signature dish from my mom beats all. Here's a toast to this mouth watering recipe.

Recipe:

Ingredients:

Egg - 7

Oil - 6 tsp

Coriander seeds - 1 tsp

Cloves - 3

Cinnamon stick - small piece

Bay leaf - 1

Black pepper - 4

Red Chilly - 4

Grated Coconut - 3/4 cup

Turmeric Powder - 0.5 tsp

Tamarind - a small piece

Onions - 1

Tomato - 1

Salt

Coriander leaves - for garnishing

Preparation:

1.) Boil 5 eggs and keep aside. Once they cool down, cut them into two pieces. We are going to use 2 raw eggs later in this dish to give a thick consistency to the curry.

2.) Heat oil in a pan, add coriander seeds, garam masala (I am using the raw spices since it gives very good flavor, but you can use ready made garam masala too if you have it too - cloves, cinnamon stick, bay leaf, black pepper), red chillies and once it fries, reduce the flame and add grated coconut. 

3.) Next put turmeric powder and tamarind and grind it into a smooth paste with some water.

4.) In another pan, heat oil, fry onions, once they are translucent, add tomato and let it cook.

5.) Next add the grinded paste to the above mix, add some salt and bring it to boil until the bubbles start coming.

6.) Next add the 2 raw egg and stur continuously. This gives a very good taste to the curry and also thickens the curry.

7.) Put the boiled egg in the curry and garnish with coriander leaves.

Egg curry is ready to be served with rice or Chapathi.