Egg Curry



Egg curry
Ingredients
Eggs- 5
Ginger&garlic paste-1 tsp
Onion-1 large
Tomato- 2
Green chili- 3
Turmeric powder-1/4 tsp
Red chili powder- 2tsp
Degi Mirch - 1tsp(for color)
Coriander powder-2tsp
Garam masala powder-1tsp
Coconut milk-1 cup
Water-1 cup


For tempering
Cinnamon-1/2 stick
Cloves-2
Fennel seeds-1tsp
Curry leaves-few


Method
  1. Boil the eggs for 10 minutes and peel the shells.
  2. Make slits on the whole eggs and set aside.
  3. In a pan, add oil and fry the tempering ingredients. 
  4. Add onion, g.chili, g.g paste,turmeric powder and cook till onion is soft. 
  5. Add tomatoes and all the powders except garam masala.
  6. Cover and cook till the mixture becomes a thick gravy.
  7. Add water and coconut milk and bring to a boil.
  8. Add eggs, garam masala and boil for 5 more minutes.
  9. Sprinkle with coriander leaves and serve.

Goes well with white rice. For chapati or nan, reduce the water to 1/2 cup.









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