Egg Curry

Egg Curry

Ingredients:

• 4 Eggs boiled,
• 5 Tablespoon oil,
• 2 Onion sliced,
• 1/2 Cup Dry Coconut sliced,
• 1 Tomato sliced,
• 4 Garlic cloves,
• 2 Tablespoon ginger chopped,
• 1 Cup coriander chopped,
• 2 Tablespoon coriander powder,
• 2 Black paper,
• 2 Cloves,
• 1 Cinnamon small,
• 1 Bay leaf,
• 1 Tablespoon garam masala powder,
• 1/2 Tablespoon red chili powder,
• Salt to taste,
• 1 Teaspoon turmeric powder,
• To Garnish: Chopped fresh coriander leaves,half slice lime.

Instructions:

First heat 2 tablespoon oil in a deep pan,add sliced onion and saute till slightly golden now add dry sliced coconut,saute 1 minute.Turn off the fire.Add it in Grinder pot.Grind the onions,coconut, tomatoes, garlic cloves,ginger and coriander and make smooth paste.Try not to add water while grinding, if possible.

Now heat the remaining oil in the same pan and add black pepper,bay leaf,cloves,cinnamon and saute for 1 minute now keep the flame low and add coriander powder, cumin powder,  garam masala powder and red chili powder,If you have homemade red black masala then add 2 tablespoon,now don't burn masala ,quickly add the onion tomato-spice paste in it.Saute for 5 minutes or saute until oil separated.Now 3 Cups warm water on a medium flame.Add in it.

Now heat fry pan add 1 teaspoon oil,add turmeric powder and pinch of salt and add half slit of the boiled eggs vertically and saute 1 minute and add them gently to the gravy.Simmer the flame and cook for 10 minutes or till the gravy has thickened.If you want thin gravy then add extra water as per your choice.

Turn off the flame and garnish with chopped coriander leaves.Serve hot with Plain or Jeera Rice and half slice of lime.