Egg Curry

Egg Curry - Laxmi Bhandary

Ingredients:

1/2 Cup coconut gratings, 1 small onions, 1 small piece ginger, 4 to 5 garlic cloves, red chillies 5 short and 5 long kumte chillies, 2 tsp coriander seeds, 1/2 tsp pepper, 2 tsp cashew nuts, 1 tsp khus khus, 3 tbsps oil, tomatoes 3 chopped, and salt to taste.

Method: 

5 eggs boiled, peeled and cut in to 1/2 and keep aside. Grind all the above ingredients in to a fine paste. In a pan heat oil, add onions and saute till the onions are slightly brown. Add finely chopped tomatoes and saute for 5 minutes. Then add ground masala and saute for 2 minutes. Bring in to boil. Then add boiled eggs and salt. Switch off flame. Garnish with coriander leaves.

                                       
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