eggs hard boiled and shelled
large onion sliced
inch piece fresh ginger chopped
tbsp coriander powder
tsp chilli powder
tsp turmeric powder
tsp garam masala powder
green chillies slit (optional)
cup coconut milk
tbsp Noor Oil
Hard boiled eggs are simmered in pungent and spicy gravy in this egg curry dish.
In a flat-bottomed pan, heat the Noor Oil and add onions. Sauté until it is soft. Add the chopped ginger and garlic and stir until light brown.
Now add the coriander powder, chillipowder and turmeric powder and stir for 3 minutes.
Add the chopped tomatoes and stir until it turns soft and the Noor Oil comes out.
Halve the eggs and add this to the masala gently.
Add the coconut milk and water and let it simmer for 2 – 3 minutes on low flame.
Garnish with curry leaves or coriander leaves and serve with steamed rice.