Egg gravy curry

3 eggs hard boiled

1 tbsp oil

1/4 tsp mustard seeds

2 to 3 tbsp onion chopped

1 tbsp curry leaves

1 tsp garlic chopped optional

2 green chilli optional

2 to 3 tbsp tomato chopped

1/2 tbsp chillie powder or less to taste

1/2 tbsp coriander powder

1/4 tbsp garam masala

1/2 tsp turmeric

1/2 tsp salt

1 tbsp coconut milk powder

1/2 cup water

Heat oil, add mustard seeds. Then sauté onion, curry leaves and garlic. Add the egg and sauté until the eggs are lightly browned on the outside. When sautéing the eggs carefully use a spatula to make sure the eggs don't break. Add tomatoes and spices. Then add the coconut milk powder mixed with water and let the eggs cook in low heat for about 10 minutes.

This egg curry can be served as a side dish with bread, flatbread or rice.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First