Egg Curry

Egg balls in a gravy sauce

Ingredients

4 tbsp. Oil

1 large finely chopped Onion

2 tbsp.Ginger Garlic Paste

1 tsp. chili Powder1/4 tsp. Turmeric powder

1 tsp. coriander powder

Little water

2 large dry red chilies

200 GMS. diced tomatoes

6 curry leaves

Freshly Grated Coconut

6 hard boiled lengthwise cutted eggs

Salt according to taste

Coriander leaves for garnishing

Serve with

       Chapati or rice.

Method

1.Heat the oil in a large pan and cook the sliced onion until golden brown. Add garlic & ginger paste and cook for a minute then add chili powder, whole dry chilies, turmeric and coriander & water and cook on reduced heat.
2.Cook until oil separates from the spices.
3.Then add tomatoes, curry leaves, Coconut ,salt & simmer until the gravy becomes thick.
4.Add the eggs, keeping the yolks upwards. Cover the eggs with the gravy & simmer for about 5 minutes.
5.Serve hot garnished with coriander leaves .