Pepper Egg Curry / Kurumulagitta Mutta Curry

Ingredients

• 4 units Egg (Boiled and halved)
• 1 medium Onion (Finely chopped)
• 3 medium Tomato (Finely chopped)
• 2 units Green Chilli (Finely chopped)
• 1 teaspoon Ginger Garlic Paste
• 1 teaspoon Cumin Seeds
• 3 tablespoons Coconut Oil
• 0.5 teaspoon Garam Masala
• 1 handful Coriander Leaves
• 1 tablespoon Corn Flour
• 1 tablespoon Black Peppercorns (Crushed)
• 2 teaspoons Coriander Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Salt (Adjust to taste)
• 0.25 cup Water (Warm)

Instructions

1. 1Boil the eggs until hard-boiled. Once cooked, peel and cut them in half. Set aside.
2. 2In a pan, heat coconut oil over medium heat. Add cumin seeds and coriander powder, roasting them for 2-3 minutes until aromatic.
3. 3Add onions, tomatoes, green chillies, ginger garlic paste, coriander leaves, and salt to the pan. Sauté until the onions and tomatoes are soft and well combined.
4. 4Stir in turmeric powder and crushed black peppercorns. Mix thoroughly to combine the flavors.
5. 5Add a little warm water to the pan and bring to a boil. Carefully add the halved boiled eggs, ensuring they are submerged in the sauce.
6. 6In a small bowl, mix corn flour with 1/4 cup of warm water until smooth. Pour this mixture into the curry to thicken it.
7. 7Cook for an additional 1-2 minutes until the curry reaches the desired consistency. Turn off the heat and serve hot.