January 15, 2007
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.
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.