Egg Curry

Egg curries are usually made when you prefer something tasty within a few minutes. I love making variations of egg curries which is loved by all at home. Usually they go well with Appam, Rotis, Naan and even Rice.

This egg curry is a totally different one that does taste spicy and has all the goodness of coconut milk. Try this out with rotis and make your supper super cool.

Ingredients

• Eggs - 4
• Onions - 4
• Tomatoes - 2 
• Chilly powder - 1 tsp
• Coriander powder- 1 tsp
• Turmeric powder- 1/4 tsp
• Cumin powder- a pinch
• Garam masala - 1/2 tsp
• Coconut Milk- 1/2 -3/4 cup
• Salt
• Oil

Method 

• Full boil eggs, peel the skin
• Make slits on the egg and keep them aside
• Finely chop onions
• Finely chop tomatoes
• Heat a pan and pour some oil
• Add onions and saute till transparent
• Now add Ginger Garlic paste and saute well
• Add Red chilly powder, coriander powder, turmeric powder, cumin powder and garam masala powder and saute
• Add finely chopped tomatoes and saute well
• Now add a glass of water to the paste and let it boil
• You may now add some amount of coconut milk to it
• Add salt and let it boil
• Remove the contents in a bowl and arrange the eggs neatly.
• Serve hot with Rotis, Appam or Naan