Egg Curry

Egg Curry

Boil 5 Eggs in water for 10-12 minutes/ till hard boiled, remove and drain the water. Rinse in cold water. Remove the outer shell and 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 and fry a bit then add in the ground masala and 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) and 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 and serve hot with Roti / Naan / Pulav / Dosa / Appo or any other accompaniment of your choice. Here i have served with Appo. Appo are shallow fried dumplings prepared in special tava with dents. Appo is made out of Urad dal and Rice.

** For the Recipe of Appo Please Refer #Snack,