Egg Curry

This recipe is for those who are fond of eggs. This egg curry goes well with the chappattis, rice or rotis. This recipe nearly takes time to cook, but the outcome would be really fruitful. It would really be of different taste. Come lets look into the recipe.

Ingredients:
Eggs - 6;
Refined oil.

To Be Grinded:
Small onions - 10 to 15;
Tomatoes - 2;
Coconut - 1/2 cup;
Green chillies - 2;
Cashews - 10;
Ginger - 1 inch;
Garlic - 8 pods;
Chilli Powder - 1 tsp;
Turmeric powder;
Cloves, cinnanom and cardamom(optional) - few;
Salt to taste;
Pepper - 1/2 tsp.



Preparation:

• Boil the eggs, remove the shell and cut them into thin slices.

• Heat a pan, add oil to it.
• Put the grounded paste into the pan and saute them till the raw smell goes out(it takes around half an hour ina low flame).

• When you get a pleasant flavour, add the tomatoes.
• Saute them well. When the tomatoes are cooked, add enough water and bring them to a boil.
• When the gravy thickens, put the egg slices into them.
• Take care, while sauting, or you'll collaspse the eggs.
• When the gravy is done, convert them is a serving dish.

• Sprinkle finely chopped coriander leaves on top of it for garnishing.
• Serve hot with rotis.