Egg Curry

Amazingly delicious comfort meal in itself! Hard boiled egg cooked in spicy masala gravy enjoyed with bhakri, bread or garma garam rice. This is my take on this spicy dish.

Ingredients: (Serves 2)

• 4 Hard Boiled Eggs

• 1 Cup Dry Shredded Coconut

• 1/2 Cup Coriander Leaves

• 1 tbsp Cumin Seeds

• 2 Inch Long Cinamon Stick (Dalchini)

• 1 tbsp Ginger Garlic Paste

• 1 Green Chilly

• 2 Medium Sized Onion finely chopped

• 1 Medium Sized Tomato finely chopped

• 1 tbsp Red Chilly Powder

• 2 tbsp Coriander Powder

• 4 tspn Chicken or Mutton Masala of your choice

• 1/2 Lemon Wedge

• Salt to taste

• 2 tbsp Oil

Method:

• Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down. 

• Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.

• Meanwhile in a pan heat oil. Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent. Do not brown the onions.

• Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.

• Once onion & tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4th cup of water. Mix well. 

• Cook till oil starts separating from the coconut paste mixture. Now add red chilly powder, coriander powder, chicken or mutton masala and salt. Mix well

• Check for seasoning at this stage. 

• Add 3 cups of water or as per your preference depending on how much thick curry you require.

• Boil this curry for 5-7 minutes on medium flame. Once the oil starts to appear on surface of the curry add hard boiled eggs. ( If you want slit eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can sweep into it).

• Atlast let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.

• Egg Curry is ready!

• Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread.

• While serving squeeze little lemon juice in the egg curry.

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