Egg Curry

Egg Curry

Suggested Serving Size: Four to Six

Ingredients:

Eggs - 6 Copra (dried coconut) - 3/4 cup Onion - medium size Cloves - 2 Cumin Seeds- 1/2 tsp Coriander Seeds - 1/2 tsp Cardamoms- 2 Cinnamon - 2 small pieces Pepper corns - 3 Chilly Powder - 1/2 tsp Salt - 1 tsp (adjust to your preference)

Method of Preparation:
Dry fry copra till it almost turns brown. Powder and keep aside

Fry chopped (3/4 of the onion) onions with 1 tsp. of oil till it is almost brown. Keep aside

Fry all the spices - Cloves, cumin seeds, Coriander seeds, Cardamom, pepper and cinnamon.

Grind the fried spices and onions together

In a pan add 2 tsp. of oil - when oil is hot add mustard seeds. When they splutter add the remaining portion of onions

When onions are cooked add the ground onion and spices paste, chilly powder, garam masala and copra powder and salt

Add water (approx 4 cups) to the desired consistency and bring the mixture to boil

Break the eggs into the mixture (don't stir for 2 minutes till the eggs are slightly cooked) and cook on low heat

To Serve:
Egg Curry should be served warm.