Egg Curry

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Thanks a lot friends for all your wishes,likes on FB and inspiring comments on my 350th post yesterday.Hope to see you all in the coming posts as well.Today am sharing a simple egg curry which I make it frequently.This curry goes perfect to serve with rotis,idiappam and any Indian staples.Do give this a try and enjoy!!



Ingredients
eggs 6 hard boiled & peeled
onion 2 medium  sliced thin
tomato 2 medium chopped
ginger -garlic paste 1 tsp
green chillies 2-3 vertical slit
chilly powder 1 tsp
coriander powder 1 tsp
garam masala 1/2 tsp
turmeric powder 1/4 tsp
curry leaves
coconut milk thick 1/4 cup or whole milk 1/4 cup
salt
oil 1 tbsp



Method
-Wash the eggs and boil them with enough water and salt.Remove from heat,add ice cold water to it,and then leave for sometime.Peel the shell and wash,make a slit in each egg.Keep aside in a plate.
-Heat oil in a pan,saute onions till slightly browned.
-Add the curry leaves followed by green chillies.
-Add the ginger-garlic paste and saute till raw smell disappears.
-Add the chopped tomatoes.Toss and cover it till 5 minutes on medium flame.
-Uncover the lid,mix until mashed and combined.
-Add the spices and saute until raw smell vanishes.
-Add 1 1/2 cups of water to it,let the gravy come to a boil.
-Let it cook for 15-20 minutes until the tomatoes are mashed very well,and the gravy slightly thickens on moderately high.Adjust salt and add the eggs.
-Lower the flame,add the thick coconut milk.Mix well.
-Remove from flame and Keep covered for 10 minutes.Serve warm with idiappam or rotis.

Servings~ 3-4 adults

NOTES
* You can add boiled cooled whole milk too instead of coconut milk,though coconut milk adds more flavor.



Also,reposting two of my gram flour recipes to Know your flours-Gram Flour hosted by Ansh @ Spice roots 

Besan Laddu


Dhokla