INGREDINETS:- Eggs – 2 ( boiled )
- Ginger – 1” piece, crushed
- Garlic – 2 pods crushed
- Onion – 1 medium, thinly sliced
- Tomato – 1 big , cubed
- Red Chilli powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Turmeric powder – 1/8 tsp
- Cardamom/Elanchi powder – 1 pinch
- Cinnamon powder – 1/4 tsp
- Fennel powder – 1/4 tsp
- Cloves – 2 nos
- Oil – 1 tsp
- Salt – to taste
- Water – 1/2 cup
- Chopped coriander leaves – 1 Tbsp
METHOD:
- Heat oil in a pan and add the thinly sliced onions and sauté it until they start to turn brown. Do not let them burn, the onions should just start to caramelize.
- Add crushed ginger and garlic to this and sauté until the raw smell is gone.
- Now add turmeric powder, coriander powder, chilly powder , cloves, cardamom powder, cinnamon powder, Fennel powder and sauté for 10-12 minutes in medium flame until the whole mixture has a deep brown color.
- Add water and salt to the masala and stir to mix well. If you want a dry curry, you can reduce the amount of water.
- When the water starts to boil, turn off the stove.
- Place the boiled eggs cut into half on top of the curry carefully and pour some gravy over it to make sure they get coated with the masala.
- You would not want to stir the gravy with the eggs, as it.
- Garnish your Kerala Style Egg Curry/Mutta Curry with chopped coriander leaves. NOTE:
If you dont have cloves, cardamom powder, cinnamon powder, and Fennel powder, you can use 1/2 tsp of Garam masala and 1/2 tsp of Meat masala. Meat masala is optional.
