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Egg Curry

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Ingredients

Egg 

4

Onion 

4 medium sized

Garam masala 

One teaspoon

Green chilli

3

Ginger

One piece

Chilli powder

One tablespoon

Coriander powder

One tablespoon

Turmeric powder

teaspoon

Coconut

Tomato

2

Garlic

3 pods

Cloves (Grampoo)

2

Cardamom

1

Pepper corns

6

Oil

cup

Mustard

teaspoon

Curry leaves

One sprig

Salt to taste

Method

Boil the egg in water with some  salt. Grind the coconut and extract the first milk (concentrate)  and the second milk (diluted). Warm coriander powder, chilli powder, turmeric, grampoo, cardomom, garam masala, pepper and then grind it into a paste. Cut Onion, ginger, green chilli tomato into small pieces..

Heat oil in a pan, splutter mustard and then add onion, ginger, green chilli . Fry till onion turns light brown. Now add tomato and fry again. Add the ground paste and add the second milk. Keep it covered and cook till the gravy thickens. Now add the boiled eggs  and cook for 2 minutes. Remove from fire and then add the first milk of coconut and mix well.

Note

(You can also make the same curry without the coconut milk by adding drinking milk or even without any milk)

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