Kerala hard-boiled egg avial with coconut

Ingredients

• 6 hard-boiled eggs
• 3 medium-sized apples
• 2 tomatoes
• 4 green chili peppers
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chili powder (not Kashmiri chili powder)
• salt
• 2 tablespoons of raw coconut oil
• 2 sprigs of curry leaves
• 350 ml of shredded coconut
• 10 shallots
• 1 piece of ginger, about 2.5 cm long, finely chopped
• Fresh cilantro (optional)

Cook the potatoes, green bell peppers, turmeric, and chili powder with enough water, then add the chopped tomatoes.

Once the mixture has come to a boil, add the coarse mixture obtained by crushing the coconut, shallots, and ginger.

Bring to a boil until the sauce has thickened, then add the hard-boiled eggs, cut in half.

Once the eggs are well coated in the batter, add the raw coconut oil and curry leaves, then remove from the heat.

If you enjoy cilantro, add a little to the dish just before serving.