This simple curry is easier to make than meat curries, but still has plenty of protein. The coconut milk gives the dish rich flavour and enhances the spices.
INGREDIENTS:
Eggs -2 number
dry red chilies -3 number
roasted chana dal -1 tea spoon
Cumin seeds -1 tea spoon
Fenugreek seeds- 1 tea spoon
coriander seeds -1 tea spoon
fennel seeds -1 tea spoon
Oil - as required
onion (chopped) -1 number
Green chilies (chopped) -2 number
Turmeric powder -1/2 tea spoon
Ginger garlic paste -1 tea spoon
curry leaves- 2 springs
Tomatoes (chopped) -1+1/2 number
coconut milk -2 tablespoons
DIRECTIONS:
Boil eggs in hot water for about 8 minutes, peel and keep aside.
Dry roast red chilies, roasted chana dal, cumin seeds, coriander seeds, fennel seeds, then grind to fine powder and keep aside.
Heat oil in a pan, add chopped onion, green chilies and saute it.
To it add turmeric powder, ginger garlic paste, curry leaves, and fry it.
When raw flavours are gone, add chopped tomatoes, after 2-3 minutes put water and cook till oil oozes out.
Later even add ground masala powder and cook it well.
At last, add eggs and coconut milk and cook for another 3-4 minutes.
Delicious Coconut Milk Egg Curry is now ready to serve.
