Christmas Special  - Delicious Egg Mappas

By Aanchal Mathur

Mappas is a versatile curry that uses both coconut milk and tomatoes, and accommodates all sorts of meat and vegetables and even eggs. Chicken or egg mappas are made especially for Christmas in Syrian Christian homes of Kerala. 

Ingredients

4-5 hard boiled eggs 4 garlic cloves small piece of ginger 3 green chillies 1 onion, sliced 1 tomato, chopped 1 sprig curry leaves 1/2 tsp turmeric powder 2 tsp coriander powder

Ingredients

3/4 tsp pepper powder 1/2 tsp garam masala 3/4 tsp fennel powder 1 cup coconut milk 2 tbsp coriander leaves,  chopped Salt to taste 1 tsp mustard seeds 1 1/2-2 tbsp oil

Grind ginger, garlic and green chillies to a paste and keep it aside.

Heat oil in a pan and add boiled eggs and a pinch of turmeric powder and fry it for 2 minutes and keep it aside.

In the same oil, splutter mustard seeds. Add ginger-garlic-green chilli paste (2 tsp) and saute well. 

Add sliced onion and saute well adding little salt and then cook it covered for 2 minutes, stir in between. 

Add chopped tomato and mix well. Add curry leaves and 1/4 tsp turmeric powder and saute well for 2 minutes till tomatoes turn soft.

Add coriander powder and pepper powder and mix well. Add 3-4 tbsp water to this and mix well. 

Now add coconut milk, garam masala and eggs and heat well. Adjust the salt.

Add fennel powder and mix well for 1-2 minutes. Don’t allow to boil. Add chopped coriander leaves, mix well and switch off the flame. Serve hot. 

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