Egg Curry

Egg Curry

8 eggs (hard boiled)

1 cup Green peas 
1 potato

2 onions, sliced lengthwise

3 tomatoes, chopped

1 tsp chilli powder

2 tsp corriander powder

½ tsp garam masala powder

½ coconut, grated

4-5 flakes garlic, curry leaves, saunf, 3-4 small red onions

½” Ginger (crushed)
1 tsp haldi pdr

Salt, oil, as required

Corriander leaves, for garnish

Cook potato and green peas with salt, haldi and water. Keep aside.

Heat 1 tsp oil in kadai and fry coconut along with garlic, curry leaves, saunf and 1-2 small onions, till coconut is brown. Add haldi, garam masala, chilli & corriander powder and fry for some time. Add 1 chopped tomato. Cool it. Grind this masala into a fine paste.

Heat oil, add onions and fry till its brown. Add the ground masala and fry for some more time. Add 2 chopped tomatoes and salt and 1-2 cup water. Mix well and let tomatoes cook. Crush ginger &  1-2 small onions and add to the curry. Also add some curry patta. When tomatoes are cooked, potato and green peas and eggs (cut into halves) and let it simmer for some time. Season with small onions in coconut oil. Garnish with corriander leaves. Serve with rice or rotis.

Note: 

Adding potato and green peas is optional, but it enhances the taste of egg curry.