A guest post by my sister.
A simple egg curry that is a good accompaniment for rice or chapatis.
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
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.