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Active Ingredients for Egg Curry:

– Boiled Eggs- 6

For frying the eggs:
– Turmeric powder- 1/4 tsp
– In Improved Oil- 1 tbsp

Onion-Coconut paste:
– White Onion sliced- 100 gms (2 little).
– Fresh Coconut pieces- 40 gms.
– Green Chillies, cut in half- 2.

Tempering:.
– Mustard seeds- 1/2 tsp.
– Curry Leaves- 15-20 leaves.

Other Active ingredients:.
– Ginger Garlic Paste- 1.5 tsp.
– Tomato, sliced- 1 medium.
– Turmeric Powder- 1/4 tsp.
– Kashmiri Chilli Powder- 1 tsp.
– Coriander Powder- 1.5 tsp.
– Pepper Powder- 1/2 tsp.
– Fennel Powder- 3/4 tsp.
– Garam Masala Powder- 1/2 tsp.

– Fine-tuned Oil- 3 tbsp+ 1 tbsp to fry the onion.
– Salt- 3/4 tsp.

Preparation:.

– Slice the onion/s and peel the thin brown skin off the coconut. Cut the coconut flesh into pieces.
– To make the Onion-Coconut paste, heat 1 tbsp oil in a pan and include the sliced up onions. Fry on medium heat for 2-3 minutes till translucent. Now add the coconut pieces & halved green chillies and continue to fry on medium heat for another 2 mins. Set aside in a plate to cool.
– Add in a grinder/blender to mix into a coarse paste. Add 3-4 tbsp water to mix it into a smooth paste.
– Boil and shell the eggs. Heat 1 tbsp oil in a pan and then add 1/4 tsp turmeric powder. Provide a stir and after that include the boiled eggs. Stir and fry on low heat for 2 minutes till equally golden in colour. Reserve.
– Slice the tomato and wash & get the curry leaves.

Process:.

– Heat 3 tbsp improved oil in a wok or kadai and add mustard seeds. Once it splutters, add the curry leaves. Give a stir and after that include the ginger garlic paste. Fry on low heat for 2 minutes till raw smell goes. Include the tomato slices and after that fry on medium heat for a minute.
– Add 1/2 tsp salt, 1/4 tsp turmeric and the Kashmiri Chilli Powder. Mix and fry on medium to low heat for 2-3 mins till tomatoes are soft.
– Now include the Onion-Coconut paste, provide a mix and fry on medium heat for 2 minutes.
– Add all the other powders like Coriander, Fennel, Pepper and Garam Masala Powder and give a mix. Prepare on low heat for 4-5 mins till oil separates.
– Now include 250 ml water, offer a mix and simmer for around 2 minutes till oil separates.
– Now take the fried eggs, make 2 slits on either side and drop into the gravy. Season with salt if required.
– Give a mix and cover & cook for 4-5 minutes.
– Serve with rice or roti.

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