How to cook Egg Curry

Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown.

Keep this mixture aside to cool down.

Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste.

Do not add water. Keep this paste aside.

Meanwhile in a pan heat oil.

Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent.

Do not brown the onions.

Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away.

Add finely chopped tomatoes and cook till tomatoes are tender.

Once onion and tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4 cup of water.

Mix well.

Cook till oil starts separating from the coconut paste mixture.

Now add red chilli powder, coriander powder, chicken or mutton masala and salt. Mix well.

Check for seasoning at this stage.

Add 3 cups of water or as per your preference depending on how much thick curry you require.

Boil this curry for 5-7 minutes on medium flame.

Once the oil starts to appear on surface of the curry add in the hard boiled eggs.

(If you want you can slit the eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can seep into it).

Let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.

Egg Curry is ready!

Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread. While serving squeeze little lemon juice in the egg curry.