Egg Curry with Coconut Milk

Ingredients

• 5 units Egg (Boiled and pierced with a fork)
• 5 units Green Chillies (Slit lengthwise)
• 1 inch Ginger (Chopped)
• 3 units White Onions (Cut lengthwise)
• 1 unit Tomatoes (Small and ripe, chopped)
• 1 teaspoon Mustard Seeds
• 1.5 tablespoons Coriander Powder
• 1 teaspoon Garam Masala (Divided)
• 1 teaspoon Red Chilli Powder
• 0.5 teaspoon Turmeric
• 5 tablespoons Sunflower Oil
• 2 cups Coconut Milk
• 1 sprig Coriander Leaves (For garnish)
• 1 sprig Curry Leaves
• 1 to taste Salt

Instructions

1. 1Boil the eggs until hard-boiled. Once cooled, pierce them lightly with a fork or make gentle slits with a knife. Set aside.
2. 2In a clay cooking pot, heat the sunflower oil over medium heat. Add mustard seeds and allow them to splutter. Add sliced onions, chopped ginger, curry leaves, and slit green chillies. Sauté until the onions are translucent.
3. 3Add red chilli powder, coriander powder, and turmeric to the pot. Sauté on low heat to prevent burning, ensuring the spices are well-cooked and aromatic.
4. 4Stir in the chopped tomato and salt. Add a portion of garam masala. Cover and cook on low heat until the tomato is softened and integrated into the mixture.
5. 5Pour in the coconut milk and mix thoroughly. Bring the mixture to a gentle boil.
6. 6Add the prepared eggs and the remaining garam masala to the pot. Allow the curry to simmer for 2 minutes until it thickens. Garnish with coriander leaves before serving.