Egg Curry

Ingredients

Eggs – 4, boiled

Onions – 2

Tomato - 1

Ginger – ½ inch piece

Garlic – 3 nos

Green chillies – 3

Mustard seeds – ½ teaspoon

Dry Chillies – 2

Curry leaves – a few

Thin coconut milk – 1.5 cups

Thick coconut milk – 1 cup

Turmeric powder – ½ teaspoon

Garam masala powder – ½ teaspoon

Coriander powder – 2 tablespoons

Meat masala powder – 1 teaspoon

Pepper powder – ½ teaspoon

Chilli powder – ½ teaspoon (optional)

Salt – to taste

Oil – as required

Method

Heat oil in a pan and fry mustard seeds, dry chillies and curry leaves. Add sliced onions, chopped ginger, garlic and chillies and saute well until the onions are brown. Add all the powders and mix well. Now add thin coconut milk and salt. Cover the pan and let it boil in low flame. Blend the tomato slices with a little water. Pour the tomato puree to the boiling mixture, also add boiled eggs. Add thick coconut milk and switch off the fire before it starts to boil. Garnish with some chopped coriander leaves. This dish goes well with appam.