Grated Coconut-1/2 of 1
Small onion-3 no
Ginger-very small piece
Curry leaves – 2-3 strings
Coriander Power(Malli podi)-1/2tsp
Dry red chilli-2
Heat 1 tbsp coconut oil ,in to that add small onion ,2-3 curry leaves,ginger,garlic and grated coconut ..
Roast coconut till golden brown colour like we roast for theeyal ,now reduce the heat and add turmeric powder,coriander powder,chilli powder and pepper powder..
Roast till the raw smell goes ..
Now remove from the stove and allow it cool ..
Heat 3 tbsp of oil in a non stick kadai ,add dry red chilli pieces and curry leaves..
Saute for few seconds ,then add finely chopped onion and salt…
Saute till the onion become light golden brown colour ..
Then add green chilli slits and finely chopped tomato ..
Stir well and close the kadai for 5 minutes ,stirring occasionally ..
By tht time tomato will be cooked nicely..
Then open the lid and saute for few more minutes or till u see the oil oozing out from the onion -tomato mix ..
The raw smell of the tomatoes should be avoided ..
Make a fine paste of that coconut mix which was set aside for cooling ,by adding enough water …
Add this paste to the onion-tomato mix and add 3-4 glass of boiling water and allow to boil for 15-20 minutes ..
After few minutes ,check the salt ..
Now add eggs(can cut into half if u want ) and stir carefully and allow to cook for few more minutes or until u get a semi medium gravy..
By that time the colour of the gravy would be dark brown and u can see oil on the top ..
By adding 1/4 tsp of sugar enhance the taste ,but not compulsary 😉
Finally sprinkle some pepper powder,curry leaves and coconut oil..Close for few minutes ..
So the tasty egg curry is ready ..
Serve with Appam ,chappathi or whatever dish u like
Thank u dear Dyuthi for sharing this easy tasty recipe 🙂 Expecting more from u 😉
The spice level depends up on u & the chilli powder and green chilli that u r using.. So adjust the spice level according to that ..