Egg Curry (I)
This is my mother’s recipe, and I bet nobody must have had this anywhere in the world. Its different from the regular egg curries and yummmm!!
1 onion finely chopped,
1 tomato finely chopped,
1 cup fresh coconut, ground to paste or roasted dessicated coconut ground to paste,
1 tsp red chilli powder,
1/4 tsp turmeric powder,
1/2 tsp garam masala,
Salt to taste,
Oil for frying,
In a deep fry pan, add some oil and fry the onion till it becomes transparent. Then add turmeric powder and red chilli powder. Fry for two minutes and then add the ground coconut paste. Cook this gravy for some time. Add garam masala and salt. Then add water to form curry and bring to boil. When you find oil forming a layer on the curry its time to add the eggs to it. Break open an egg and pour it slowly and carefully in the gravy*. Make sure that you do not put all the eggs one over the other, pour them in the gravy one by one, away from each other so that the shape of the egg remains intact. Cook for 4-5 minutes or till the eggs are cooked completely. Garnish with chopped coriander and server with chapatis, butter roti, naan or steamed rice.
* When the gravy is boils, it bubbles. Pour the eggs on such bubbles.