Egg Curry

This gravy is one of my favorite one and was transferred from my besties kitchen ,which the whole house hold would relish.The creamy texture with the coconut milk gives a simply fantastic taste which lingers for a while.

Serves : 4

Cooking Time : 35 min

Ingredients :

Boiled eggs 4

Onions 2

Tomatoes 2

Green chilly 1

Red chilly 1

Curry leaves few

Ginger garlic paste 1 tsp

Red chilly powder ¾ tsp

Coriander powder ½ tsp

Turmeric ¼ tsp

Coconut milk 1 cup

Coriander leaves 1 tbsp

Salt to taste

Oil 1 tbsp

Coarse Grind :

Fennel ¼ tsp

Cinnamon 1’

Cloves 2

Method :

In a pan heat oil add onions ,red chilly ,green chilly and few curry leaves ,allow it to brown.

Add ginger garlic paste and allow the raw smell to go.

Add tomatoes and allow it to get mushy.

Add all the dry powders and toss.

Add water ( ¼ cup approx. ) and let it cook till raw smell leaves.

Now add eggs and toss.

Add coconut milk and simmer it, as it starts to boil switch off the stove.

( after adding coconut milk ,make sure it does not get over cooked )

Garnish with coriander leaves.

Note :

Vegetables like potato , carrot , beans , peas can be added with curry if preferred.