Egg Curry

Ingredients:

Egg 5
Chopped Onion 1
Grated Coconut 1 cup
Cloves 3
Cinnamom 1 stick
Pepper ¼ tsp
Minced Ginger 1 tsp
Garlic 5 cloves
Tamarind paste ½ tsp
Mint ½ cup
Poppy seeds ¼ tsp
Chopped coriander leaves 1 cup
Chopped green chillies 4
Chilli powder 2 tsp
Coriander powder 2 tsp
Turmeric powder ¼ tsp
Cumin powder ¼ tsp
Chopped tomato 1
Salt
Oil

Method:

1. Boil the eggs in water for 20 minutes. Remove the shell. Cut the boiled egg into 2 or 4 pieces (whole egg can be used). Keep aside.

2. Take one spoon oil in a frying pan and fry cloves, cinnamon, pepper, mint, green chillies, garlic, onion one by one. Fry them till golden. Add coconut, chilli powder, coriander powder, coriander leaves, and turmeric powder fry for few minutes and switch off the stove. Fry poppy seeds separately without oil.

3. In a blender add all the fried masala along with tamarind, ginger, salt and water and make a fine paste.

4. In a pan, heat oil and add mustard. When the mustard splutters add ground masala and extra water. Cover the lid and cook for 3-4 minutes.

5. Add eggs and tomato. Mix well, cover the lid and cook for another 5 minute in medium heat.