Egg Curry

Ingredients:

eggs- 4

tomato - 1 big

onions- 1 big

coconut milk - 3 tbspn

ginger garlic paste - 1 tbspn

mustard seeds- 1/4 tspn

cumin seeds- 1/2 tspn

green chilli - 1

chilli powder - 1/2 tspn

salt as needed ( 1/2 tspn)

water

oil - 1 tbspn

Procedure:

Clean the eggs and hard boil and keep aside. Shell can be removed once the egg cools down.

finely chop onions and tomatoes and keep aside.

If there is no ready made ginger garlic paste it can be made at home quite easily. I would prefer homemade one.

for 10 pods of garlic and 2 tbspn of chopped ginger and add in food processor.

it can be stored in fridge and used for about a week.

In a wok add oil and once oil is heated add mustard seeds ,cumin seeds and chopped green chilli.

Once the mustard seeds splutter add chopped onions and some salt and fry it till its transluscent.

once onions are done add the ginger garlic paste and fry for 2 mins.

Add the tomatoes and cover it with lid . this will quicken the softening of tomatoes.

Once tomatoes goes soft just mash it with the spatula.

Add the coconut milk and let it cook for 2 mins.

If coconut milk is not available you can use fresh coconut.. add fresh coconut pieces in a food processor and grind it. use this coconut mixture instead of coconut milk.

Once its cooked add water to the wok for this about 1 cup of water should be sufficient. You can either reduce or increase water based on how gravy you want the curry.

If you have poured more water let it boil in high this will reduce to gravy ..

shell out the eggs and make slight slits on the eggs in four corners.This will help in egg absorbing the gravy better.

Add eggs to the curry and close the lid and let it cook for 5 mins. keep checking after a min and adjust the water so that its not too thick.

garnish with coriander leaves.

This curry can be had with roti or rice...