EGG Curry

20140708-043202 pm-59522306.jpgIngredients
4 nos – Egg
2 nos – Medium onions
2 nos – Tomatoes
4 nos – Green chillies
1 tsp – Ginger garlic paste
1/2 cup – Coconut milk
1/2 tsp – Mustard seeds
1 tsp – red chilly powder
1 tsp – Coriander powder
1 tsp – Turmeric
Salt to taste
1 tbsp – Oil
Chopped coriander for garnishing

Preparation
.Hard boil and peel the eggs.
. Slice the onions,tomatoes and green chillies

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Method
In a deep pan heat oil. Add mustard seeds and let it crackle. Add ginger garlic paste and saute till it turns brown. Add juliened onions and saute till they turn gold. Add tomatoes, salt, red chilly powder, coriander powder and turmeric and saute on high flame till the oil seperates. To this add boiled egg and let few parts of the egg turn gold.
To this add a cup of water and let it boil and let the gravy reduce.Add coconut milk and give it a quick stir and remove from the flame. The consistency of the gravy has to be creamy. Garnish with chopped coriander.
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Serve with dosa, rice, roti, idli, appam…
Appam, egg curry and vegetable stew is a classic combination.
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