Goan Egg Roast

Ingredients

• 4 hard-boiled eggs, halved
• 1 large onion, finely chopped
• 1 large tomato, chopped
• 1/4 cup grated fresh coconut
• 1 tbsp ginger-garlic-green chili paste
• 8-10 curry leaves
• 1/2 tsp turmeric powder
• Goan spice blend (red chili, coriander, garam masala)
• 2 tbsp coconut oil
• Salt to taste

Instructions

1. 1Heat coconut oil in a pan, add curry leaves and sauté for a few seconds.
2. 2Add chopped onion and cook until golden brown.
3. 3Stir in ginger-garlic-green chili paste and cook until aromatic, about 1 minute.
4. 4Add chopped tomatoes, turmeric powder, Goan spice blend, and salt; cook until tomatoes soften and oil separates.
5. 5Grind grated coconut with a little water to a fine paste and add to the pan; cook for 3-5 minutes.
6. 6Add 1/2 cup water, bring to a simmer, then gently place the halved hard-boiled eggs into the gravy.
7. 7Cover and cook for another 5 minutes.
8. 8Serve hot with Goan pao or rice.