Egg Curry with coconut

Serve with rice or rotis parathas

Ingredients:
Oil - 1 tbsp
Onion - 1
Garlic cloves - 2
Ginger - 1 tsp

Tomato paste - 1 tsp

1 tsp - Spice powder - (Meat Masala OR Chicken Masala powder OR any Garam masala powder containing coriander, cumin, pepper, cloves, cinnamon, red chilies and turmeric and other spices)
Coconut milk - 2 tbsp
Coriander leaves - few
Green chilies - 2

Eggs - 4
Salt to taste


Method:

• Add Onion, garlic and ginger to a blender and chop.
• Heat oil in a sauce pan (small and deep).
• Add the chopped onion-garlic-ginger paste. Sauté till onion is pink.
• Add tomato paste and spice powder and sauté till oil separates
• Add about a cup of water and allow to boil.
• Add salt and break eggs into the gravy one after the other.
• Reduce heat and add coconut milk, coriander leaves and green chilies.
• Cook covered for 3-5 minutes or till eggs are cooked to your liking (half done/fully cooked)

Note : In the recipe above, the eggs are poached in the gravy and absorb all the spice flavors. If you prefer to add boiled eggs to the gravy, boil them separately and add the whole eggs along with tomato paste and spice powder.