Kerala Egg Curry

"Kerala Egg Curry" is an aunthetic dish from Kerala Cuisine.

This medium spiced egg curry goes well with your Rice, Dosa, Idli & Appam.

In Kerala Cuisine, there wouldn't be any curry without Coconut. Coconut would be used in either of the forms; either Grated or as a Milk or as a Oil. I have used two forms of Coconut in this dish.

Try this out and do post your valuable suggestions/comments.

Ingredients
Boiled Eggs - 2 (cut into 2 halves)
Onion - 1
Tomato - 1
Green Chilli - 1 (very small)
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1 tsp
Sambhar Powder(home made) - 2 tsp
Coconut Milk - a small cup
Coconut Oil - 3 tbsp
Salt - as required

Procedure
(1) Heat 2 tbsp of Oil in a pan
(2) Add the chopped Onions, little salt & saute till it turns light brown
(3) Add ginger garlic paste and saute till the raw smell is off
(4) Add the finely chopped green chillies & all the dry powders one-by-one
(5) Saute it for 2 minutes and then reduce the flame
(6) Add the chopped tomatoes and the remaining salt
(7) Saute for 5 minutes and then add a cup of water
(8) Cover and cook till it gets smashed
(9) Add the Coconut milk and simmer the stove
(10) Cover and cook till its done
(11) Switch off the stove and allow it to cool
(12) Grind the cooked mixture in a mixie (but dont make it as a fine sauce)
(13) Pour a tbsp of oil in a pan
(14) Transfer the grinded sauce in the hot oil & reduce the flame
(15) Cook the yellow sauce till it gets thick
(16) Then add the boiled eggs & cook for a min
(17) Transfer the Egg Curry to a serving dish

(18) Garnish with Curry leaves and serve it hot with your main course.