Egg Curry

This next dish is one of those ever reliable dishes – easy to make & hard to go wrong ever!!! The only time consuming factor over here is to get the eggs boiled. Back in Kerala I grew up eating Iddiyappams & Vellappams with this dish. Again this egg curry goes well with rice and chapatti!!!

Ingredients

• 5 eggs boiled and shell removed
• 1 tbsp. Veg oil
• 2 tsp. chilli powder
• 1 tsp. turmeric powder
• 2 tsp. coriander powder
• 2 tsp. ginger garlic paste
• 1 onion medium finely sliced
• 1 sprig curry leaves
• 1 tomato finely chopped
• 1 green chili – split/finely chopped
• 1 – 1 ½ Veg stock cube
• 1 tsp. garam masala powder
• 2 clove
• 2 cardamom pods
• 1 small cinnamon bark
• 3-4 pepper corns
• 200 ml coconut milk ( thick)
• Water as required.
• Chopped coriander- a few

In a deep bottom non-stick pan, add oil and add clove, cardamom pods, pepper corns and cinnamon bark and sauté on a medium flame. Add the chopped onions, curry leaves, ginger garlic paste and sauté till onions turn translucent.

Add chilli powder, turmeric powder, coriander powder and garam masla and sauté for a while. Add Chopped tomatoes and cook till tomatoes are done. Add the veg stock cube and mix well. Add coconut milk and stir. Add a little water if you want to loosen up the consistency.

Divide the eggs in to two and slowly put them in to the curry. Do not drop them. Cover and cook for 5 minutes. Remove from heat and add chopped coriander leaves. Enjoyyy!!!!