Egg Curry

Ingredients:

To Grind

• Big Onions - 2
• Cinamon -2 sticks
• Cardomon - 3
• Cloves - 4
• Fennel seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Coriander powder - 2 teaspoons
• Chilli Powder - 1 teaspoon
• Tumeric powder - 1/4 teaspoon
• Chicken Masala or any Curry powder - 1 teaspoon
• Ginger small piece
• Garlic - 3 pods
  

Onions - 2
Tomatoes - 2
Cinamon - 1 stick
Cloves - 2
Egg - 4 or 5
Coconut Milk - 1 cup
Oil and salt as required

Method

Boil the eggs, remove the shell and keep it aside.

To Grind

Cut Onions into medium sized pieces and fry in 2 spoons of oil. When onion turns little brown in color add Ginger, Garlic, Cinamon, Cardomon, Cloves, Fennel seeds and Cumin seeds and fry till the aroma comes out. Add Coriander, Tumeric, Chilli and Chicken masala powder and fry for a minute and grind to a smooth paste.

Cut 2 onions length-wise and dice the tomatoes. In a frying pan add oil and put Cinamon and Cloves, then add onions. When onions are tansculant add tomatoes and fry until oil separates. Add the grinded masala paste, Coconut milk and salt to taste. When curry comes to a oil cut the eggs into half and added to the curry. Cover and cook for 2 mins decorate with coriander leaves.

Egg curry will be good with Paratha and Jeera Rice.