INGREDIENTS:
- Eggs – 2 nos, hard-boiled
- Onion – 1 medium, thinly slice
- Tomato – 1 medium, diced
- Coconut Milk or Drinking Milk – ½ cup
- Coriander Powder – ½ Tsp
- Chili Powder – ½ tsp
- Turmeric Powder – 1/4 tsp
- Garam Masala – ½ tsp
- Meat masala - ½ tsp (optional)
- Green Chili – 2, split
- Oil – 1 Tbsp
- Salt – to taste
- Chopped coriander leaves – 2 Tbsp
METHOD::
- Hard boil eggs, remove shells and set aside
- Heat oil in a heavy bottomed pan
- Add onion, turmeric powder and salt to the pan and it sauté till onion becomes translucent.
- Add tomatoes and green chilies , cover and cook till you can mash tomatoes well.
- Add garam masala, meat masala, coriander powder, chili powder, and sauté in low-medium heat for about 5 to 7 minutes.
- Add milk and mix well. Check for salt and let it simmer in medium heat for 4 to 5 minutes.
- Add eggs and cook uncovered for another 2 minutes. You can adjust the consistency of this curry by adding warm water.
- Transfer your delicious thick egg curry to a serving bowl.
- Garnish with chopped coriander leaves.
- Serve hot with Appam or Chapatti.
