CHETTINAD STYLE EGG CURRY

I love eggs and it is a versatile ingredients which is readily available in my kitchen. I use to have it mixed with my maagi preparation and also make curry, since it is one of the simplest, to have along with roti or rice. Today I went for a change from the regular and prepared it in Chettinad style. This is quite different from the normal curry because of its blend of spicy flavour with coconut. And trust me, it is really yummy and delicious.

Ingredients:-

1. Eggs – 2 nos.

2. Garam Masala powder – ¼ tsp.

3. Onion – 1 no., finely chopped

4. Tomato – 1 no., chopped

5. Coriander leaves – a handful, finely chopped

6. Salt – to taste

To Temper:

7. Cinnamon – ½ inch piece

8. Cloves – 3 nos.

9. Curry leaves – 1 sprig

To grind:

10. Grated coconut – ½ cup

11. Coriander powder – 1 tbsp.

12. Dry Red Chili – 2 nos.

13. Garlic – 5 cloves

14. Ginger – ½ inch piece

15. Pepper powder – 1 tsp.

16. Fennel seeds – ½ tsp.

17. Cumin seeds – ¼ tsp.

Method:-

1. Boil eggs and remove the shell. Then make slit on sides using a sharp knife and keep aside.

2. In a pan, dry roast all the ingredients listed in ‘To grind’ for 2-3 minutes till it roasted smell is released. Let it cool and grind it into a fine paste with little water. Keep it aside.

3. Heat oil in a pan and add cinnamon, and cloves and saute for few seconds followed by curry leaves.

4. Then add onion and tomato and saute till it becomes mushy.

5. Then add grinded coconut paste and saute for 2minutes.

6. Add ½ cup of water and allow it to boil. Then add garam masala and salt and cook for 5 to 10 minutes in low flame.

7. Finally add the boiled eggs and cook for a minute.

8. Garnish with chopped coriander leaves.

9. So delicious Chettinad Egg Curry is ready to serve hot.

Notes:-

- Keep the curry for about 15 minutes before serving so the gravy blends well with the eggs.