Egg Curry

Egg Curry

Ingredients:

4 Eggs, boiled and halved

3 Medium Onions, sliced

2 Tomatoes, pureed

1-inch Ginger, grated

4 Garlic cloves, grated

2 Green Chillies, slit

1/4 cup Coconut Oil

1 tsp Turmeric Powder

1 tsp Chilli Powder

1 tsp Garam Masala

1/2 tsp Coriander Powder

1/4 tsp Black Pepper Powder (optional)

Curry Leaves

Salt to taste

Water

Fresh Coriander Leaves for garnish

preparation

In a bowl, combine turmeric powder, chilli powder, garam masala, and salt. Add the boiled eggs and coat them well with the spices. Heat coconut oil in a pan. Add the marinated eggs and fry them lightly on both sides until they are slightly golden brown. Remove and set aside. In the same pan, add sliced onions and sauté until they turn translucent and golden brown. This takes about 8-10 minutes. Add grated ginger and garlic to the pan and sauté for a minute until fragrant. Add the tomato puree to the pan and cook until the oil separates from the masala. This usually takes about 5 minutes.Add turmeric powder, chilli powder, coriander powder, garam masala, and black pepper powder (if using). Sauté for a minute until the raw smell of the spices disappears. Add 1 cup of hot water to the pan and bring it to a boil. Gently add the fried eggs to the gravy. Cover the pan and simmer for 2-3 minutes on low heat, allowing the flavors to meld.Garnish with fresh coriander leaves and serve hot with rice, roti, or any Indian bread of your choice.

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