Egg curry

Ingredients

• 8 eggs
• 3 tbsp oil
• 2 onions
• 1 tsp mustard seeds
• 3 tomatoes
• 2 tsp garlic paste
• 1 tsp turmeric powder
• 20 nos curry leaves
• 1 tsp chilli powder
• 1 tsp corriander powder
• 1 tsp cumin powder
• 1 tbsp garam masala
• 2 tbsp tamarind
• 1 cup coconut milk

Preparation

• Hard boil the eggs.
• soak tamerind in warm water.
• heat oil in a sauce pan, add curry leaves, chopped onions and fry until golden brown.
• Add garlic paste and fry for 3-4 minutes.
• Add mustard seeds and saute for 3mins then add finely chopped tomatoes and curry leaves.
• Saute for 10-15 mins until oil seperates
• Add turmeric, chilli, corriander, cumin powder and salt. cook over medium heat.
• Extract juice from soaked tamarind, add it to the sauce pan.
• Stir in coconut milk and garam masala
• Add boiled eggs to the curry and leave to simmer for 10mins.
• Garnish with fresh corriander and serve hot with steamed rice.