Egg curry

This is one of my favorite dishes. Whenever you run out of vegetables, this curry is a great option. If you don’t eat egg use boiled baby potatoes instead. It tastes delicious, quick and easy to make.

Ingredients:

6 boiled eggs

1 medium onion chopped

½ cup dry coconut

3-4 pods of garlic

½ tbsp grated ginger

2 green chilies

½ tsp mustard seeds

½ tsp asafetida 

1 tsp turmeric powder

1 tbsp red chili powder

1 tbsp lemon juice

1 tsp sugar

2 tbsp oil

1½ cups water

Salt to taste

Method:

Heat a pan and dry roast together coconut, onion, ginger, garlic and green chilies till they turn light brown in colour. Let it cool completely. Then grind to a smooth paste. (Add little water if required to make paste)

Heat oil in pan add mustard seeds and let them crackle, and then add asafetida and grinded paste. sauté till the oil stars to separate.

Then add turmeric and chili powder, sauté till another min. add little water to avoid spices from burning. Mix in lime juice, salt, sugar and water. Once the curry starts to boil add boiled eggs cut into halves. Cover with a lid and cook for another 5 to 8 min ona very low heat.

Serve hot with chapatti.

Enjoy!