Simple Egg Curry

Ingredients list for Simple Egg Curry

• 6 Eggs
• 2 medium Onions
• 1/2 medium Fresh coconut
• 1/2 inch stick Cinnamon
• 4-5 Black peppercorns
• 3-4 Cloves
• 2 Green chillies
• 4-5 Garlic cloves
• 1/2 inch Ginger , roughly chopped
• 2 tablespoons Coriander seeds
• 1/2 teaspoon Fennel seeds (saunf)
• 5-6 + to garnish Fresh coriander sprigs
• 3 tablespoons Oil
• to taste Salt
• 1/4 teaspoon Turmeric powder
• 2 teaspoons Red chilli powder
• 2-3 Kokum petals

Method

1. Chop onions finely. Scrape the coconut. Boil sufficient water in a deep pan, add eggs and boil for 10 minutes. Drain, cool, peel and halve each egg vertically.
2. Transfer the scraped coconut into a grinder jar, add half the chopped onion, cinnamon, black peppercorns, cloves, green chilli, garlic, ginger, coriander seeds, fennel seeds, coriander sprigs and a little water and grind into a smooth paste.
3. Heat oil in a deep non-stick pan, add the remaining onions and sauté on high heat for 1 minute. Add salt, mix and sauté for 2-3 minutes or till onions turn golden brown.
4. Add ground coconut paste, mix and saute on high heat for 4-5 minutes or till the oil separates.
5. Add turmeric powder, red chilli powder and salt and mix well. Add 2½ cups water, mix, cover and cook for 2 minutes or till the mixture comes to a rolling boil.
6. Reduce heat, add kokum petals and halved eggs, mix gently, cover and cook for 2 minutes.
7. Transfer into a serving bowl, garnish with coriander leaves and serve hot.