EGG CURRY

Egg Curry........

Boil 5 Eggs in water for 10-12 minutes/ till hard boiled, remove & drain the water. Rinse in cold water. Remove the outer shell & keep ready.

For Masala: Grated coconut 2 cups, turmeric 1/2 tsp, ginger 1", Onion 1 small, cus cus 1 tblsp . green chillies 4-5, garlic 10-12, cloves 4, cinnamon 1", coriander seeds 1/2 tsp, Jeera 1/2 tsp, pepper 1/2 tsp. cardamom 2. Kashmiri Red chillies 6-8(less spicy).

Fry the above ingredients from turmeric to chillies in 2tsp of oil for about 3 mts. Add the coconut & fry for another 3-4mts. Grind the fried masala to a very fine paste.

In a kadai heat 2 tblsp of oil, add 2-3 chopped garlic when the colour changes add in one big onion chopped fine, fry till translucent, add two chopped tomatoes & fry a bit then add in the ground masala & fry further for a few mts add water to bring to desired consistency. Bring the curry to a boil, add ½ cup of coconut milk (Optional) lower heat, simmer, add in all the eggs except one (for garnishing) & ½ cup of finely chopped coriander leaves. Remove from heat.

For garnishing: GRATE ONE EGG WHITE (of boiled egg) on top of the Egg Curry & serve hot.