Egg Curry

Ingredients:
6 eggs, hard boiled~ duck egg if possible
2 large onions, sliced thin
2 large tomatoes, chopped
3 green chillies, slit lengthwise
½ tsp ginger paste
½ tsp garlic paste
½ tsp turmeric powder
3 cardamom pods
4 cloves
2 small sticks cinnamon
2 bay leaves
4-5 tbsp cooking oil
1 glass thick coconut milk
1 sprig curry leaves
3 tbsp chopped coriander
salt to taste
potatoes -optional

Method: Cut each egg in half. Heat the oil in a pan and place the eggs with cut side face down. Shallow fry the egg halves, gently turning over, till golden brown. Remove from pan and keep aside.
To the remaining oil, add the bay leaves, cardamom, cloves and cinnamon and stir a couple of times. Add the green chillies, stir and now add the sliced onions.  Sauté till soft and golden in colour. Add the ginger and garlic pastes and  sauté  till the oil separates.
Add the turmeric powder, curry leaves and potatoes and allow to cook well.
When done add tomatoes, 2 tbsp coriander leaves, salt and mix.  After awhile add the coconut milk, just bring to a boil and take off the heat immediately. If you allow the curry to boil after adding coconut milk, it will split. The consistency of the coconut milk gravy should be thick and sauce-like rather than watery.


To serve, place the shallow fried egg halves in a serving dish and pour the coconut milk curry over this. Garnish with remaining 1 tbsp coriander leaves.

Serve hot with rice; chapathis; parathas or even roti