Egg Curry with Ghee Rice.

Egg Curry. 

Grind to a fine paste1/2 cup of fresh grated coconut with small marble sized tamarind and 8-10 Red Kashmiri chillies. 

-Hard boil 6 eggs, shell them and keep them ready.

Heat ½ cup of refined oil in a kadai and fry 2 finely chopped onions, when they turn slightly brownish add 8-10 finely chopped garlic and a few curry leaves. Fry till they all turn brown in colour. Now add in the following masala powders one by one keeping the heat on minimum. ½ tsp haldi powder, ½ tsp jeera powder, 1 tsp dhania powder, ½ tsp garam masala, ¼ tsp pepper powder, ½ tsp fennel powder, 1 tsp Red chilly powder (Optional), fry this well, see that the masala does not get burnt. Sprinkle some water if necessary. Add in the ground masala, salt to taste, 2-3 cups of water. Mix well and bring to a boil on high heat. Lower the heat and add in 2 tomatoes sliced into rings and the shelled eggs. Simmer on slow heat for 5 to 10 minutes. Serve hot with ghee rice / roti.

For Hard boiling of eggs.: Take a vessel and put in the eggs in it. Add water 2-3 inches above the level of the eggs. Boil on high for 7-8 minutes. Remove and immediately add in plenty of cold water. The eggs should be cold enough so that they do not cook further. This method ensures that the eggs are cooked just firm enough and there will not be a dark ring formation between the yolk and and whites.

For the Recipe of Ghee Rice Please Refer #Rice.