Egg Curry

Ingredients

    

 For Curry

        Eggs, hard boiled, peeled - 4

        Onion, finely sliced - 1(large)

        Green chilies, slit - 3 lengthwise

        Ginger, finely chopped - 1teaspoon

        Garlic, finely chopped – 1 teaspoon

        Curry leaves - 1 spring

        Tomato, finely chopped - 1(large)

        Turmeric powder

        Garam masala powder - 1/4 tsp

        Coriander powder - 2 tsp

        Coconut milk - 3/4 cup

        Black Pepper, coarsely crushed- 1/2 tsp

    

  Tempering

        Mustard seeds - 1/2 tsp

        Coconut oil - 1 1/2 tbsps

        Curry Leaves - 8 to 10 leaves

   

 Method:

        Heat oil in a pan, add the mustard seeds once its splutter, add sliced onions, curry leaves, ginger, garlic     and green chilies and saute for 4 to 5 minutes. When onion starts turning light brown, add turmeric powder, coriander powder, pepper powder and gram masala. Sauté for a minute. Then add the chopped tomatoes and sauté for 3 to 4 minutes. When the tomatoes are cooked, add ¾ cup of water to make slightly thick gravy. Check for seasoning and add salt. Allow this to boil. When it boils, reduce the heat and add the coconut milk and mix well. Now add the boiled eggs and cook or a minute

Can be served with appam, idiyapam or roti.