Recipe

Sumptious Side

 

Ingredients

Method

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I have to confess, I am crap at blog events. I can’t plan early enough to take part in jihvas, blogging weekends, baking challenges and even memes have been a struggle.

You see, I have an infinite number of brain cells. Many I destroy regularly with reckless consumption of alcohol. The others I use to keep my boss, colleagues and clients happy.

My hubby has tried to assist by putting a giant “Mallika keys and mobile check” sign on the inside of our front door, which I ignore. I have a blog book to remember all good ideas, but think I may have lost it. And despite having birthday alarm set up, I still forget to wish close friends and family.

So, while I got very excited at the prospect of the coconut Jihva for Ingredient being hosted by Ashwini, I didn’t get around to buying a fresh coconut in time for the event. Oh, and my brain cells weren’t entirely to blame. Christmas played an important role too.

So here is a very simple recipe for eggs with fresh coconut. I bought the fresh coconut at an Indian grocery store, but then found some at my local Italian deli. I was briefly worried about how long cracking open the coconut and scooping it out would take. But this is where a strong man becomes essential to quick Indian cooking…

Needless to say, if you can buy ready fresh grated coconut please use it and tell me all about your supplier.

Serves 4:

6 hard boiled eggs, peeled

Half a fresh coconut

2 tbsp mustard (a strong wholegrain variety works nicely)

2 green chillies

1 tbsp mustard oil

Salt to taste

After you scoop the coconut out of its shell with a butter knife, take any dark skin off with a peeler. Cut into little pieces and blitz in a food processor until crumbly.

In a pot, heat the mustard oil. Slit the green chillies and add them and the mustard in the oil. As this mixture sizzles up, add the coconut and mix thoroughly.

When all the coconut is yellow, add in the boiled eggs and crumble. You can use a masher but I just went in with my hands.

Add salt to taste and devour hot or cold.

 

Comments

4 Responses to “Sumptious Side”

  1. BuddingCook Says:

    January 15th, 2007 at 8:42 pm

    do you eat this alone or over rice? looks good. :)

  2. Nidhi Says:

    January 16th, 2007 at 10:56 am

    A new dish for me, Mallika. Looks good and I also have the same question, whether you eat it with rice or chapatis or paranthas???

    Happy Sankranti!

    Nidhi.

  3. Mallika Says:

    January 17th, 2007 at 3:11 am

    Hi guys, I ate this with dhal (lentils) and rice. But if you want to eat it on its own, some rotis or parathas would be perfect.

    Enjoy!

  4. CookingChat Says:

    January 20th, 2007 at 4:00 am

    sounds interesting. Well, now that you’re on a roll with events, consider joining us for Leftover Tuesdays this week! You don’t need much planning just to whip something up with something that remains from your cooking this weekend.

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