Egg curry

We love egg curry with chapiti, appam, nool puttu(which reminds me, I have to try this dish)... and so on...

I was kinda bored with the usual onion-tomato based gravy, and so decided to try my own gravy for the same. Here is how I did it.

Ingredients
Eggs - 3 - boiled well, shelled, and sliced to two halves each (for the three of us)
Onion 1 large chopped
Coriander seeds 1 tsp
Red chillies 2-3
Peppercorn 1/4 tsp
Saunf 1/4 tsp
Coconut grated 1/2 cup
Garam masala to taste
Turmeric powder 1/4 tsp
Salt to taste
Oil 1 tbsp
Mustard seeds, Curry leaves, Red chillies to season

Method

1. Heat part of the oil in a kadai. When its hot, add the saunf, coriander seeds, onion, pepper corn, red chilli and fry. Transfer to mixie when onion turns transparent.
2. Heat the kadai again and roast the coconut till it browns. Stay with it stirring continuously. Transfer to mixie.
3. Grind all this together with some water to make a smooth paste.
4. Heat oil in kadai, add the seasonings. Once they are done, add the ground masala, garam masala, turmeric powder, salt , water as needed and bring to one boil. Simmer for 5 mins or so. The thickness of the gravy depends on how much water you add.
5. In a wide, serving dish, arrange the eggs with the yellow side up. Pour the gravy over it and around it. This will help the eggs soak up the gravy.

Note

• You can garnish with cilantro leaves.
• Some people do not slice the eggs fully. They just slit it on one side and dunk the eggs into the gravy. My observation is that the eggs do not soak up as much gravy by this method.
• You can add some kasuri methi too for added flavour.
• The same gravy can be used to make kadala curry (which is an accompaniment to puttu).