Egg Curry

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Egg Curry

Ingredients:

4 Eggs

1 Big Onion (Sliced)

1 Small Onion (Finely Chopped)

½ Cup Dry grated Coconut
7-8 Black Peppercorns
4 Garlic Cloves

2 Dry Kashmiri Red Chillies
2 tsp Sesame seeds

½ tsp Turmeric powder

2 tsp Red Chilly Powder

½ tsp Garam Masala

1 tbsp Fresh Coriander leaves (chopped)
3 tbsp oil

Salt to Taste

Method:

Hard boil 2 eggs out of 4 and keep 2 raw eggs aside to be use later in the gravy. Heat 1 tbsp oil in a wok (Kadai) and add the peppercorns and sliced onion, stir fry continuously on medium-high heat till they turn translucent. Now add the grated dry coconut, sesame seeds, garlic cloves & dry red chillies. Fry the mixture till it turns light brown. Cool the mixture and grind whole mixture to make a fine paste. Heat 2 tbsp oil in a saucepan. Add finely chopped onion and stir till it becomes soft and translucent. Add turmeric powder, red chilly powder, garam masala and stir, now add coconut-onion paste and sauté till oil starts coming out from the mixture. Add some water to make gravy thin. Add salt and bring it to boil. Add 2 raw eggs in the gravy and put a lid on saucepan and let the eggs cook for 2-3 minutes. Cut in half the hard boiled eggs and add to the gravy. Cover saucepan and boil for 1-2 minutes. Garnish with coriander leaves and serve hot.