Egg Curry

A guest post by my sister.

A simple egg curry that is a good accompaniment for rice or chapatis.

 

Ingredients –

5 Eggs

Salt to taste

1 tsp sugar

1 tbsp vinegar

Some mint leaves

1 cup thick coconut milk (you can buy this off the shelf at any local supermarket)

 

For the Masala –

1 tbsp coriander seeds (roasted)

1 tsp cumin (roasted)

1/2 tsp fenugreek seeds (roasted)

4-5 dried red chillies (roasted)

4-5 cloves of garlic

1 inch piece of ginger

5-6 cashewnuts

2 cloves

Small piece of cinnamon

1 large onion (chopped)

1 large tomato (chopped)

 

Boil the eggs. Slice the into halves and keep aside.

Grind the ingredients for the masala until you get a fine paste.

Add some oil in a pan and saute the masala.

Add the coconut milk, eggs, sugar, salt, vinegar and mint leaves.

Cook on medium heat for 5-7 minutes.

Serve hot with rice or chapatis.