Egg Curry With Coconut Milk

Ingredients:

• Eggs- 6 (hard boiled and cut into half)
• Oil -4 tbsp
• Mustard seeds -1/2
• coriander leaves – a sprig
• Dried red chilies – 3-4
• Onion-2 cups (thinly sliced)
• Ginger garlic paste- 1 tsp
• Tomato-1 cup (chopped)
• Coriander powder- 2tsp
• Red chili powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Garam masala-1 tsp
• Salt to taste
• Coconut milk -1/2 cup

Method:

• Heat oil in a heavy-bottom pan.
• When the oil is hot, add mustard seeds.
• When the seeds starts splattering, add  dried red chilies.
• Add onions and fry till they turn translucent.
• Add ginger garlic paste and fry for 3-4 minutes.
• Add tomatoes and fry for 4-5 minutes.
• Add coriander powder, red chili powder, turmeric powder,  garam masala and salt.
• Fry till the oil comes out.
• Add two cups of water and cover the pan and simmer on medium heat for 10-12 minutes.
• Add coconut milk and halved eggs.
• Cook for a minute.
• Garnish with fresh coriander.
• Serve hot with roti or rice.