Ingredients
Egg-5
Big onion-1big(cut to thin long slices)
Tomato-1(chop length wise)
Ginger -small piece
Green chilly-4
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
Coriander powder-1 1/2tsp
Coconut Milk-2cup
Curry leaves-1 string
Mustard seeds-1/4tsp (opt)
Salt- to taste
Coconut Oil-1tbsp
Method
Pressure cook the eggs (mostly 2 whistle )
De shell the eggs and keep aside
Heat oil in pan.Splutter mustard seeds..
Saute big onion ,ginger ,green chilly and curry leaves
Saute till the onion get translucent.
Add chilly powder ,turmeric powder and coriander powder
Saute for 1 minute or till the raw smell goes..
Add chopped tomato and salt
Mix well and close the pan and cook for 2 min in low flame..
Open the pan and mash the cooked tomato well ..
Cut the de shelled egg vertically into halves.
Now add the egg and mix with the masala
Close the pan for 2 minutes
Add the coconut milk and mix well
Allow it to boil in low flame stirring continuously with out breaking the eggs ..
Cook the gravy thickens..Check the salt ..
Remove from the stove ..Sprinkle few drops of coconut milk and add crushed curry leaves and close the pan for few minutes..
Serve with Rice ,chapathy ,appam ..
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