Egg Curry

Cooking Time: 15 mins

Ingredients (four servings)
Boiled eggs - 6
Onion - 1/2 (US size), finely chopped
Tomatoes - 2, finely chopped
*Coconut milk - 1 cup
Ginger Garlic paste - 1 tbsp
Turmeric - 1/2 tbsp
Garam Masala powder - 1/2 tbsp
Corriander powder - 1/2 tbsp
Chilli powder - 1/2 tbsp
Oil - 1 tbsp
Jeera - 1/2 tbsp
Bay leaves - 2
Corriander leaves - to garnish
Salt to taste

*Available in grocery stores like Safeway, Ralphs, etc in small cans

Preparation

• Heat oil in a kadai. Add jeera and bay leaves
  
• Add the onions and fry till golden brown
• Add the ginger garlic paste and saute for 30 secs
• Add the tomatoes and turmeric powder. Saute for 1 min
• Add corriander powder, garam masala powder, chilli powder and salt. Cook for 5 mins. Saute occasionally
  
• Add a cup of coconut milk and stir for 30 secs. Simmer the stove and cook for 5 mins
• Slice each boiled egg into half and add to the above curry. Garnish with corriander leaves
• Turn off the heat and set aside to cool
• Serve warm with Chappathis or Parathas. Tastes good with Idiyappam too!

Tip: If the coconut milk is as thick as a paste, do not worry. It melts with heat :)

Source: Kutti Geetha