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Name: coconut jammy anda masala
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1/2 tablespoon coconut oil; 1/2 teaspoon Cumin seeds; 1/2 teaspoon Fennel Seeds; 4 stick cloves; 10 leaves curry leaves; 5 cloves Garlic minced; 3/4 inch Ginger grated; 3 Green chili finely chopped; 1 Onion finely chopped; 3 tablespoons Tomato paste; 1 Tomato finely chopped; 1/2 teaspoon tumeric; 2 teaspoon coriander powder; 1 or 2 teaspoon kashmiri red chilli; 1/2 teaspoon Black pepper; salt to taste; 2 cups full fat coconut milk; 1/2 teaspoon garam masala; 4 Eggs; handful kasuri mathi

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INGREDIENTS

1/2 tablespoon coconut oil
1/2 teaspoon Cumin seeds
1/2 teaspoon Fennel Seeds
4 stick cloves
10 leaves curry leaves
5 cloves Garlic ; minced
3/4 inch Ginger ; grated
3 Green chili ; finely chopped
1 Onion ; finely chopped
3 tablespoons Tomato paste
1 Tomato ; finely chopped
1/2 teaspoon tumeric
2 teaspoon coriander powder
1 or 2 teaspoon kashmiri red chilli
1/2 teaspoon Black pepper
salt ; to taste
2 cups full fat coconut milk
1/2 teaspoon garam masala
4 Eggs
handful kasuri mathi

INSTRUCTIONS

1. In a pan, heat up coconut oil then add cumin, fennel & cloves. Once its starts to move around, quickly add curry leaves. Toast for 30 sec.

2. Add garlic (minced), ginger (grated), chillies (chopped) and onion (chopped). Saute until onions turn slightly translucent

3. Add tomato paste and cook for 3-4 minutes (it should go from bright red to a dull red)

4. Add tomatoes, turmeric, coriander, red chilli powder, black pepper and salt. Cook until tomatoes are mushy

5. Add coconut milk, mix well and raise the heat if needed to maintain the simmer. Simmer for 3-4 minutes

6. Add garam masala, kauri mathi and mix well for a minute. Add salt to taste.

7. Add jammy eggs

NOTES

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coconut jammy anda masala

1/2 tablespoon coconut oil
1/2 teaspoon Cumin seeds
1/2 teaspoon Fennel Seeds
4 stick cloves
10 leaves curry leaves
5 cloves Garlic minced
3/4 inch Ginger grated
3 Green chili finely chopped
1 Onion finely chopped
3 tablespoons Tomato paste
1 Tomato finely chopped
1/2 teaspoon tumeric
2 teaspoon coriander powder
1 or 2 teaspoon kashmiri red chilli
1/2 teaspoon Black pepper
 salt to taste
2 cups full fat coconut milk
1/2 teaspoon garam masala
4 Eggs
handful kasuri mathi

1. In a pan, heat up coconut oil then add cumin, fennel & cloves. Once its starts to move around, quickly add curry leaves. Toast for 30 sec.
2.  Add garlic (minced), ginger (grated), chillies (chopped) and onion (chopped). Saute until onions turn slightly translucent
3.  Add tomato paste and cook for 3-4 minutes (it should go from bright red to a dull red)
4.  Add tomatoes, turmeric, coriander, red chilli powder, black pepper and salt. Cook until tomatoes are mushy
5.  Add coconut milk, mix well and raise the heat if needed to maintain the simmer. Simmer for 3-4 minutes
6.  Add garam masala, kauri mathi and mix well for a minute. Add salt to taste.
7.  Add jammy eggs

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Nutrition

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Serving Size: 1 Serving (420g)
Recipe Makes: 2 Servings

Calories: 229
Calories from Fat: 59 (26%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.4g
Cholesterol 9.8mg		3 %
Sodium 2037.5mg		70 %
Potassium 1049.3mg		28 %
Total Carbohydrate 34.6g		10 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 30.1g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 229

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REVIEWS

janecollen

Found this from Youtube shorts. Really great recipe! Held up even though I had to make do with what I had in the kitchen (no tomato, curry leaves, garam masala, onion - I used onion powder, kauri mathi, or fresh chilis). I had to make an account just for this review. Highly recommended.