CHETTINAD EGG CURRY

Onion - 1

Tomato puree - ¼ cup

Cumin seeds - ¼ tsp

Mustard seeds - ¼ tsp

Ginger garlic paste - 1tsp

Turmeric powder - a pinch

Garam masala - ¼ tsp

Curry leaves

Salt - to taste

Oil - as required

For Masala

Coconut - ¼ cups

Chilli powder - 1tsp

Turmeric powder - ¼ tsp

Coriander powder - ¾ tsp

Peppercorns - ¼ tsp

Cumin seeds - ¼ tsp

Oil - as required

Fried eggs

Boiled Eggs - 4 nos

Salt

Chilly powder - ¼ tsp

Oil

Steps

Masala-

* Sauté black pepper in cumin seeds in oil.

* Add coconut and roast till the coconut turns light brown in color in low flame.

* Add turmeric, chilly and coriander powder and stir until the raw smell is gone.

* Grind the mixture to a fine paste and keep it aside.

The curry-

* Splutter mustard seeds and cumin seeds in oil. Add finely chopped onion, salt, and ginger garlic paste and sauté well.

* Add turmeric powder, curry leaves and sauté for a couple of minutes.

* Add the tomato puree and 1/4th cup of water and cook covered in medium flame for 5 minutes.

* Add the ground coconut masala, garam masala and cook covered for another 10 minutes in medium flame. Don’t forget to stir in between.

Fried eggs-

* Slice the boiled eggs into 2 halves.

* Heat oil in a pan and add the eggs and fry for a couple of minutes.

* Add salt and chili powder and stir until the eggs are fried well.

* Mix in the fried eggs with the curry and serve!!!

#Eggs #Curry #MainCourse