Dry Egg Curry

Too much egg is not good for the body, but just in a while no harm eating a delicious dry egg curry. I was having some extra eggs in my fridge for quite some days so before it gets spoilt I thought of making something out of it, but not cakes or any sweets so I made this dry egg curry which we ate with roshi & it just brought me the memories of Chennai India where for breakfast they had this thick egg curry served with chapatti or Idiappum (rice noodles) which I loved so much Just yummy yum. To bring a more Indian flavor I added some garam masala powder.

Ingredients:

4 hard boiled eggs ( cut vertically in to 4 pieces)

1 medium onion (sliced)

1 spring curry leaves

2 garlic bulb (chopped)

1/2 tsp cumin seeds (dhiri)

1 tbs flaked chilly (raalhuko muguri hiki mirus)

1/2 tsp garam masala powder

1 tbs chicken curry powder

1 tbs tomato paste

3 tbs coconut milk

1/3 cup water

Salt

Oil 5 tbs

Method:

In saucepan heat oil, add onion, curry leaves, garlic, saute until onions are soft, now add cumin seeds, chilly flakes and again saute until onions are slightly brown. Into this add chicken curry powder & garam masala powder fry until oil separates from the onion mixture, then add the tomato paste, water & coconut milk, mix everything & cook for 1 to 2 minutes. Into this add the eggs & gently mix taking care not to mash the yolks. Season with salt & serve with roshi or rice or even bread ........................enjoy!