Spicy Egg Curry

Serving for - 2


Ingredients:


4 boiled eggs
1 medium onion - finely chopped
1 medium tomato - finely chopped
1 tsp of dry grated coconut
1 tsp of sesame seeds
4-5 petals of garlic
1 inch ginger piece
half cup of cilantro
6-7 red chilies
1 tsp of cumin seeds
1 tsp of coriander seeds
6-7 cloves
half tsp of black pepper
2 black cardamon
1 cinnamon stick
half tsp of mustard seeds
2 bay leaves
pinch of asafoetida
1/4 tsp of turmeric powder
4 tsp of oil
salt to taste


Procedure:

• Dry roast grated coconut, sesame seeds on medium heat till they starts to get light brown color. Take it aside. Again dry roast coriander seeds, cloves, black pepper, black cardamon, cinnamon stick, red chilies, cumin seeds on medium heat till nice aroma starts to come out. Add roasted coconut, sesame seeds, spices along with ginger, garlic and cilantro in blender. Make a fine paste by adding little water if required.
• Heat up 1 tsp of oil in pan and shallow fry boiled eggs on medium heat till they get light brown coating on it. Take them aside and add 3 tsp of oil in same pan. Once oil is heated, add mustard seeds and bay leaves. let them crackle. Add finely chopped onion and saute till onion becomes translucent. Add turmeric powder, pinch of asafoetida and salt to taste. Saute for few seconds and add chopped tomatoes. Cover the pan and let tomatoes cook for 2-3 mins. Tomatoes should be mashed up with onions. Then add ground paste to it. Saute till oil starts to come out from spices.
• Add 3 cups of hot water to it and let curry boil. Add eggs into curry and let curry boil on low heat for 3-4 mins. Switch off the heat and garnish with cilantro.