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Egg Curry

Ingredients
Eggs-------------------------------- 6
Onions----------------------------- 2 (chopped)
Tomatoes -------------------------2 (chopped)
Garlic------------------------------ 5 flakes
Ginger----------------------------- 1” piece
Crisco Oil ----------------------- 4 tsp
Chili Powder--------------------- 2 tsp
Coriander Powder ------------- 4 tsp
Turmeric powder------------- half teaspoon
Salt ------------------------------ to taste
Coconut (grated) ---------------- half cup
Cloves--------------------------- 4 pieces
Cinnamon powder ------------ pinch
Cardamom Powder ----------- optional
Coriander leaves -------------- a few
Curry leaves ------------------- a few
Tomato paste ------------------ 2 tsp

 

Method:

1. Grind ginger, garlic to a paste. Grind coconut like paste.
2. Heat oil in a pan. Add cloves, cinnamon powder, ginger garlic paste.
3. Then put onions and tomatoes. Keep fry it till onion cooked.
4. In a bowl put chili powder, coriander powder, turmeric powder salt and water.
5. Mix well adds in the pot. Boil it for some time.
6. Now add coconut paste and tomato paste. Boil for some more time.
7. When gravy becomes thick turn off the heat.
8. Take one egg break it pours it in the gravy. Do the all the eggs same.
9. Make sure not to touch each one. Don’t mix it let set it some time then turn on low heat.
10. Boil it for 5 minutes. Now turn other side. Keep it 2 minutes. Remove from heat.
11. Garnish coriander leaves and curry leaves. Serve with chapatti or rice.
12. Hope your guests will like it.

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