Egg Curry with Coconut Milk

Hearty and mildly spiced egg curry with coconut milk goes very well with some warm rotis. Perfect recipe for the days when you don't want to spend lot of time in the kitchen.

Ingredients:

6 eggs

2 tbsp oil

1/2 tsp mustard seeds

1 large onion, thinly sliced

1 spring curry leaves

1 tsp ginger garlic paste

1/3 tsp turmeric powder

1 tsp Kashmiri red chili powder

1 tsp coriander powder

1/2 tsp fennel seeds powder

1/2 tsp garam masala powder

2 tomatoes, chopped

Salt to taste

1 cup coconut milk

Few springs cilantro

Directions:

Boil eggs, peel and cut them into half.

Heat oil in a pan. Add mustard seeds and allow them to splutter. Add curry leaves and thinly sliced onions and cook till golden brown. 

Add ginger garlic paste and cook till the raw smell is gone.

Reduce the flame and put turmeric powder, Kashmiri red chili powder, coriander powder, fennel seeds powder and garam masala and mix well.

Add chopped tomatoes and salt. Mix well. Increase the heat to medium high and cook till the oil leaves the sides of the pan.

Add coconut milk and mix well. Bring it to a boil. Slide in the eggs and mix gently. Cover and cook for 5 to 10 minutes on medium flame. Adjust salt.

Garnish with chopped cilantro.

Serve hot with chapati or roti.