Egg Curry with coconut milk

          

Egg Curry

This egg curry goes well with Puttu, Appam and Idiyappam.

Ingredients:-
Eggs – 2, harboiled
Curry leaf – 1 sprig
Onion – 1 big/ 13/4 cup
Garlic – 4 big cloves
Ginger – 1/2″ piece
Greenchilly -1
Tomato – 1/2 of a medium sized tomato
Coriander powder – 13/4 dessert spoon (heaped)
Turmeric powder – 1/2 tsp.
Pepper powder – 1 tsp.
Red Chilly powder – 3/4 tsp.
Cumin powder – 1/4 tsp.
Uluva/Methi powder – a pinch
Thin coconut milk (randaam paal) – 11/4 – 11/2 cups (/ use 2 heaped tbsp. coconut milk powder)
Garam masala powder – 1/2 tsp
Coconut oil – 3 tbsp.
Salt as needed

Method:-
Make slits on the eggs and keep aside.

Heat 3 tbsp. coconut oil.

Add 1 sprig curry leaf.Now add the thinly sliced onion, the juliened ginger, chopped garlic and the slit greenchilly.Saute till the onion turns golden brown.

Add all the masala powders except garam masala powder and stir fry for 2 minutes.

Add the chopped tomato and fry till oil is visible.

Add the coconut milk and let boil.Add the hardboiled eggs and simmer for 5-10 minutes/till the gravy thickens sufficiently.Finally add the garam masala powder and mix.

Garnish with cilantro (optional).