Egg Curry - Spicy

Ingredientsfor 4 servings

• 4 Hard boiled eggs sliced in 2-3 places without cutting through
• 2 cup Cauliflower florets roughly — chopped
• 1 nos Green chillies — cut into roundels
• 1/2 cup Onion slices lengthwise
• 1/4 cup Shallots — finely chopped (Kunjulli)
• 2 nos Tomatoes — diced
• 2 sprig Curry leaves
• Coriander leaves roughly — chopped
• 4 tsp Chilly powder
• 2 tsp Coriander powder
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• Salt, to taste
• 1/2 cup Coconut — grated

Preparation

1. Step 1

   Heat 2 tbsp oil in a kadai and add the seasoning ingredients. cook until they change color.

2. Step 2

   Add the sliced onion, green chillies and curry leaves. cook until the onions change color.

3. Step 3

   Add the coarsely ground onion mixture and cook until they change color and nice aroma arises.

4. Step 4

   Add the tomatoes and Put the lid on and cook on low heat till the onions become pulpy.

5. Step 5

   Add the chili powder, coriander powder, garam masala, salt to taste and turmeric powder. cook for a few minutes.

6. Step 6

   Add the cauliflower and 3 cups of water. Put the lid on and cook on medium heat till the cauliflower gets cooked and curry reduces a bit.

7. Step 7

   Add the ground coconut and Put the lid on and cook for five minutes.

8. Step 8

   Add the eggs and Put the lid on and cook for a few more minutes.

9. Step 9

   Add the roughly chopped coriander leaves and remove from fire.

10. Step 10

    Heat 2 tbsp oil in a small wok and add the finely chopped shallots and fry till they turn dark brown with a wonderful flavor. Add this to the egg curry and keep it closed.

11. Step 11

    Serve while still hot with rice, idli, dosa or roti.

12. Step 12

    Variation: Add one boiled potato instead of cauliflower.

13. Step 13

    Happy cooking :).