Kerala style egg curry

Ingredients (serves for 4)

eggs - 4

big onion - 1

tomato - 1

mustard seeds -  1 tsp

red chili - 1

curry leaves - few

green chili - 3

ginger - 1 inch piece

turmeric powder - 1/4 tsp

coriander powder - 2 tsp

garam masala - 1/2 tsp

pepper powder - 1/4 tsp

red chili powder - 1/2 tsp (optional)

thin coconut milk - 1 1/2 cup (1 cup size = 150 ml)

thick coconut milk - 1 cup

coconut oil - 2 tsp

salt - as needed

Method:

• boil the eggs and remove the hard outer shell
• cut the eggs vertically up to the center (pic shown below)
  
• chop onion and tomato. slit the green chilies lengthwise and peel off the ginger skin and fine chop it. 
• heat a vessel with oil and add mustard seeds
• once it splutters, add curry leaves and red chili . 
  
• saute it for a minute and then add sliced onions, green chili and chopped ginger pieces
  
• fry till the onion becomes transparent
• add coriander powder, turmeric powder and mix well
  
• after 2 mins, add chopped tomato
  
• cook covered until it turns mushy and then add thin coconut milk, salt. 
   
• bring it to boil. If you need the curry to be even more spicier, add 1/2 tsp of red chili powder at this stage.
  
• add garam masala and pepper powder 
  
• mix well and add the eggs
  
• cook covered for 5 mins and then add the thick coconut milk
  
  
  
  
• let it cook for 3 - 4 mins in low flame and then switch off. 
• serve with hot rice, aapam, roti, chappathi or Idiyappam.

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