Mutta Molee

1. 1
   boil · ~12 min

   Boil and peel the eggs.

   Place the eggs in a pan with water, bring to a boil, and cook until hard boiled. Cool, peel, and make a few shallow slits on each egg so the gravy coats them well.

   TIPCooling the eggs before peeling helps the shells come off more cleanly.
2. 2
   saute · ~8 min

   Cook the onions and aromatics.

   1.Heat coconut oil in a pan over medium heat.

   2.Add onion and cook until soft and light golden, 5 to 6 minutes.

   3.Add ginger, garlic, green chili, and curry leaves.

   4.Cook for 1 to 2 minutes until fragrant.
3. 3
   saute · ~5 min

   Make the masala base.

   1.Add tomato and cook until soft and pulpy, 3 to 4 minutes.

   2.Add turmeric powder, black pepper, and salt.

   3.Mix well and cook for 30 seconds so the spices bloom.

   TIPKeep the heat medium so the spices do not scorch in the oil.
4. 4
   simmer · ~7 min

   Simmer the gravy.

   Pour in the thin coconut milk and water, then bring the curry to a gentle simmer. Add the boiled eggs and cook for 4 to 5 minutes so they soak up the flavor.

5. 5
   simmer · ~2 min

   Finish with thick coconut milk.

   Lower the heat and stir in the thick coconut milk. Warm gently for 1 to 2 minutes without boiling, then add lemon juice and switch off the heat.

   TIPDo not boil after adding thick coconut milk or the gravy can split.
6. 6
   serve

   Serve the mutta molee hot.

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