Egg Curry

Preparation

1. Boil 4 Eggs , cut them in halves and set aside

2. To make sauce : Blend- fried chopped onions ( 2 nos ), tomato ( 1nos), roasted grated coconut ( 1cup), soaked coriander seeds ( 1tbspn), green chillies ( 2nos), ginger ( 1 inch), garlic ( 3-4 nos) , cashewnuts ( few) into a fine paste

3. Heat a wide pan on low medium heat , add 1 tbspn oil , add black mustard seeds (1 tbspn) when they splatter add 1tsp cumin seeds, diced onion ( 1nos) , chopped tomatos (1 nos) , 1 tsp turmeric, 1 tspn red chilli powder and above sauce .

4. Mix well and cook for 4-5 mins till oil separates out

5. Now add 1 cup water and salt to taste . Mix well , cook this thick gravy for 2-3 mins

6. Slowly release the boiled eggs ( half slitted ) into the above gravy

7. Garnish with coriander

8. Serve hot with steam rice

Serves : 2

Preparation time : 20 minutes

Cooking time : 20 minutes

Recipe : Non vegetarian

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