4 Mar 2007
Eggs – 4,
onions – 3 medium sized,
tomatoes – 2 ,
green chilies – 2,
garlic, ginger paste – 2 tea spoons,
chili powder – 1 tea spoon( if too spicy , take half teaspoon),
turmeric powder – ½ teaspoon,
coriander powder – 2 or 3 tea spoons,
oil – t table spoon,
coconut milk thick – 1 cup,
garam masala - ¼ tea spoon,
Spicy egg curry without coconut milk
Boil eggs and remove shell.
Cut into two.
Add chopped onion.
Saute till color changes, as usual.
Stir with garlic – ginger paste, add tomatoes.
Add powders and stir.
Add little water about half cup.
Cook till tomatoes are done.
Add coconut milk and eggs.
When oil separates put green chilies slit and curry leaves.
Cover the curry.