Ingredients
8 nos eggs1 onion finely chopped
2 nos tomato chopped or1 tbsp tomato puree
4 nos green chilli slit
1 tsp ginger garlic paste
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp crushed black pepper
2 tbsp coconut milk
salt as per taste
1 tbsp coconut oil
1 tsp mustard seeds
8-10 curry leaves
Method
Hard boil the eggs, remove shell and keep aside.
In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.
Add the chopped onions, ginger garlic paste and the green chillies. Saute well for a couple of minutes till the onions turn slight golden brown in colour.
Add turmeric powder, garam masala powder , saute till raw smell disappear..
Now add the tomatoes or tomato puree , saute for few minutes.
Add the salt and crushed black pepper and stir well.
Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.
Remove from heat and serve hot.
In a heavy bottomed pan, heat the oil and add the mustard seeds. Once they splutter, add the curry leaves.
Add the chopped onions, ginger garlic paste and the green chillies. Saute well for a couple of minutes till the onions turn slight golden brown in colour.
Add turmeric powder, garam masala powder , saute till raw smell disappear..
Now add the tomatoes or tomato puree , saute for few minutes.
Add the salt and crushed black pepper and stir well.
Lower the heat and add coconut milk. Once it starts to simmer, add the eggs to the curry. If you want you can make small slits in the eggs or cut them in half before you add them.
Remove from heat and serve hot.
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