Egg curry || Egg kuruma

Egg curry is a side dish for chapathi, parotta, plain paratha, ghee rice and naan. Egg curry/ Egg kuruma is delicious and spicy gravy best suits for breakfast and dinner recipes.

Eggs are the quick and easier side dish. Eggs are healthier and rich in protein. Egg kuruma can be made in different styles using coconut, nuts or yogurt. Egg curry is good combination for pulao, dosa and Idly. Here in this recipe, the curry is made with coconut. 

Coconut milk can also be added instead of coconut. Spices added in the curry gives flavor and unique taste to egg curry. Coconut and nuts gives creamy texture and thickness to the gravy. Here goes the recipe of egg curry..

Ingredients:
Eggs-6
Onion-1
Tomatoes-2
Green chilly-1
Ginger-garlic paste-1tbsp
Salt-as needed
Oil-2 spoons
Coriander leaves-few

Spice powders:
Coriander powder-1 tsp
Garam masala-1 tsp
Chilly powder-1 tsp
Turmeric powder-1/4 tsp

Whole Spices:
Bay leaf-1
Black stone flower-1
Cinnamon-1
Cloves-1

To grind:
Coconut slices-1/2 cup
Fennel seeds-1 tbsp
Cardamom-2
Poppy seeds-1 tsp
Green chilies-1
Cashew nuts-3

Ginger garlic paste:
Ginger-1 inch
Garlic-5 cloves
Cinnamon-1 inch
Clove-1

Method:

• In a mixer jar add the given ingredients to grind. Add required water and grind it to a fine paste. 
• Add the ingredients for ginger garlic paste and grind it to fine paste.
• Add 2 glass of water and boil 4 eggs and cool it. Peel the skin and keep aside.
• Chop the onion, tomato and green chilies.
• In a pan add some oil and heat it. Add whole spices and saute for few seconds. 
• Add chopped onions, green chilly, tomato, ginger-garlic paste one by one. 
• Saute for few minutes and add 2 cracked eggs, spice powders and give a mix. 
• Now add coconut paste and required salt. Allow it to boil for few minutes. Add boiled eggs and cook till the gravy gets thicker and oil separates from it.
• Add coriander leaves and serve.