Egg Curry

Ingredients:

3 Onions

2 Tomatoes
Half coconut cut in small piece
6 clove garlic
Small piece of ginger
Handful of coriander leaves
1 Green chilly
Cummin seeds (jeera)

Oil
2 bay leaves

Salt, Sugar.

 

Procedure:

Make a paste of coconut, garlic, coriander, green chilly & cummin seeds in a mixer. Add water to make it into a paste.

Put 2 table spoon oil in a vessel. Put 2 bay leaves, chopped onions in it. Fry them till they become tranparent in colour. Then put chopped tomatoes. Then add the coconut paste to it. Add a pinch of turmeric, half tsp of red chilli powder, 2 tsp of dhanajeeru powder. 1 big spoon garam masala. pinch of sugar, salt. Put little water. Make it boil.

Wash eggs, put water in a vessel (eggs should submerge). Heat water. Boil it for 15mins. Remove water. Keep eggs for 10 mins. Peel egg skin.

 

Add the eggs to the gravy just before serving.