Egg Curry - Spicy
Spicy egg curry in coconut milk
Ingredients
- 4 Hard boiled eggs sliced in 2-3 places without cutting through
- 2 cups Cauliflower florets roughly chopped
- 1 no Green chillies cut into roundels
- 1/2 cup Onion slices lengthwise
- 1/4 cup Shallots finely chopped, Kunjulli
- 2 nos Tomatoes diced
- 2 sprigs Curry leaves
- Coriander leaves roughly chopped
- 4 tsp Chilly powder
- 2 tsp Coriander powder
- 1/2 tsp Garam masala
- 1/2 tsp Turmeric powder
- Salt As reqd
Grind to a fine paste:
- 1/2 cup Grated coconut
Instructions
- Heat 2 tbsp oil in a kadai and add the seasoning ingredients. Saute till they change color.
- Add the sliced onion, green chillies and curry leaves. Saute till the onions change color.
- Add the coarsely ground onion mixture and saute till they change color and nice aroma arises.
- Add the tomatoes and cook covered on low flame till the onions become pulpy.
- Add the chili powder, coriander powder, garam masala, salt as required and turmeric powder. Saute for a few minutes.
- Add the cauliflower and 3 cups of water. Cook covered on medium flame till the cauliflower gets cooked and curry reduces a bit.
- Add the ground coconut and cook covered for five minutes.
- Add the eggs and cook covered for a few more minutes.
- Add the roughly chopped coriander leaves and remove from fire.
- Heat 2 tbsp oil in a small wok and add the finely chopped shallots and fry till they turn dark brown with a wonderful flavor. Add this to the egg curry and keep it closed.
- Serve hot with rice, idli, dosa or roti.
- Variation: Add one boiled potato instead of cauliflower.
- Happy cooking :)
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