A delicious South Indian egg curry made with a rich coconut milk gravy, infused with aromatic spices.
Ingredients: 4 eggs. 2 onions, finely chopped. 2 tomatoes, finely chopped. 2 green chilies, slit. 1 teaspoon ginger-garlic paste. 1 teaspoon turmeric powder. 1 tablespoon red chili powder. 1 tablespoon coriander powder. 1/2 teaspoon garam masala powder. 1/2 cup coconut milk. Salt to taste. 2 tablespoons oil. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. A few curry leaves. Fresh coriander leaves for garnish.
Instructions: Boil eggs, peel and keep aside. Heat oil in a pan, add mustard seeds and cumin seeds. Add chopped onions, green chilies, and curry leaves. Saute until onions turn golden brown. Add ginger-garlic paste and saute till the raw smell disappears. Add chopped tomatoes and cook until they turn mushy. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well. Add coconut milk and simmer for a few minutes. Cut boiled eggs into halves and add them to the gravy. Cook for another 5 minutes on low flame. Sprinkle garam masala powder and garnish with fresh coriander leaves. Serve hot with rice or roti.
Prep Time: 15 minutes
Cook Time: 25 minutes
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