Kerala style Egg and Green peas Masala

Initial Preparation:

1. Soak green peas for 5-6 hours or overnight.
2. Pressure cook the soaked green peas along with 2 cups of water. When its done, strain and keep the green-peas and stock separately.
3. Meanwhile boil eggs, when its done remove shell and keep it aside.

Masala Paste Preparation:

1. Heat 2 tablespoon of oil in a heavy bottomed pan, add chopped onions and saute till it turns light brown.
2. Add chopped ginger, garlic, green chilli and saute for 2-3 minutes on low heat.
3. Add in the turmeric powder, coriander powder, fennel seeds, curry leaves and saute for 2-3 minutes on low heat.
4. Then add 2-3 tablespoons of reserved stock and mix well.
5. Remove from heat and let it cool. Then grind the masala to a smooth paste.

Curry Preparation:

1. In the same pan, add the masala paste, remaining stock and mix well. Let it boil.
2. When it starts boiling, add in the cooked peas, chopped tomato and salt. Mix well and cook for 2-3 minutes on low-medium heat.
3. Then add in the coconut milk and let it boil, when it starts boiling add in the boiled eggs. Mix well.
4. Cover and cook for 3-4 minutes on low-medium heat. Remove from heat, add in the chopped coriander leaves and cover it again for a few more minutes.
5. Serve warm with appam, chappathi etc.