EGG CURRY

                                                                                                          

4-5 persons   

INGREDIENTS:

Coriander powder- 3 TbSp

Kashmiri chilli powder- 1 1/2 – 2 Tsp

Homemade garam masala- 1 1/2 Tsp

Turmeric powder- 1/4 Tsp

Organic coconut milk- 400 ml

Tomatoes-1 medium and 1 small (chopped)

Curry leaves- 

Sea salt- 

Mild Green chillies- 2 

Rice bran oil- 2-3 Tbsp

Red onion- 1 medium (chopped)

Garlic- 6-7 cloves (chopped)

Ginger optional- 1/4 ” chopped 

 

METHOD: 

Mix coriander powder, chilly powder, garam masala and turmeric powder with 1-2 tbsp of water. Add more if needed. The consistency should be like a thick paste. Keep it aside.In a hot pan, add oil. To it add onions, garlic, ginger, and curry leaves. Saute in medium heat. Once it turns light brown, add the mixture which we had kept aside. Saute until the raw smell is gone. Now add tomatoes. Cook in low heat until everything blends well. To this add coconut milk and salt. Wait until you see small bubbles. Leave it for 2 minutes. Add boiled eggs.