Egg curry

Egg curry is the easiest one to prepare. I used to prepare this on sundays when i do not prefer to have any non veg. There is no much work to prepare this one. Here is the simple recipe

Ingredients

• Onion - 1 (medium sized)
• Tomato - 1 (medium sized)
• Garlic - 3 cloves
• Tamarind juice - 1/2 cup
• Eggs - 2
• Oil - 2 tsp
• Chilli powder - 1 tsp
• Salt - 1/4 tsp
• Fennel seeds - 1/2 tsp
• Cinnamon stick - 1 small
• Curry leaves - Few to temper

Cooking steps

• Cut onions and mince garlic using hand pestle and mortar. 

• Grind tomato to a fine paste in a mixer.

• Parboil and de-shell the eggs.
• Prick holes using fork or cut lengthwise to 1/3 portion of the egg.(This is to make the eggs to absorb the curry). 

• In a frying pan, add oil, Add fennel seeds, cinnamon sticks, curry leaves and minced garlic. 

• When the fried aroma of garlic starts to appear, add onions and fry till the onions turn transparent.

• Add the ground tomato paste, and fry it till the raw smell completely leaves out.

• Add tamarind juice, chilli powder and salt and mix well.

• Cook this mixer until the oil seperates out from the curry. 
• Add eggs and garnish with coriander leaves and switch off the stove. Let the eggs absorb the curry for 10 mins and serve.

My 2 cents

• For more gravy, you can add ground coconut. Adjust the quantity of tamarind juice if you add ground coconut to maintain the tangy taste.