I usually make stew with Appam, but today I was feeling nostalgic and was missing amma's egg curry. This is a very tasty egg curry preparation- authentic Kerala egg curry in coconut milk. Mom uses curry leaves also but since I don't get curry leaves here in this corner of the world, this is without that wonderful ingredient!!!
Eggs Boiled: 3
Onion: 2 medium sliced
Ginger: 1 inch chopped fine
Green chillies: 2 slit
Tomato: 1 chopped
Thick coconut milk: 1/2 cup
Thin Coconut milk: 1 cup
Mustard seeds-1 sp
Dried red chillies: 2
Salt and Oil: as required.
For the masala:
Coriander powder: 1 heaped tsp
Pepper powder: 1/2 tsp
Garam Masala: 1 level tsp
Turmeric Powder: 1/4 tsp
Make a paste of these powders with 1tbsp of water and keep aside.
Slice the eggs and keep aside.
In a non stick pan, heat oil and splutter the mustard and dried red chillies.
Saute the Onions, ginger and green chillies till the onions are slightly brown.
Add the masala paste and saute till the raw smell is gone.
Add the tomatoes and salt and saute till tomatoes turn limp.
Pour the thin coconut milk and place the sliced eggs in the pan.
Let it boil for a minute.
Now pour the thick coconut milk and take off fire.
Goes well with Appam, Chappati and Parotta.