Kerala Egg Curry

 

There are times when I say to myself, why do I mostly blog about the baking goodies I make at home rather than the easy to make dishes like this egg curry.
Answer is simple, I always think why I should post a very easy recipe as who would be intrested in such a easy dish to make.
I have started posting here some easy recipe as I know Shyama has fully started cooking lunch/ Dinner in her place.
She refuse to take the tupperwares which I pack with all the dishes I make as I did in the first years of her college years.
Now every weekend when she goes I will be asking her shoudn't you take atleast one dish with you which I have kept in the freezer for you.
She will be like no mama you know I am cooking these days with my friends in Kot.
 But she fall for her Indian mom's trick, I just make this sad face and she takes a tupperware :-)

Idiappams just going to be steamed

So this is yet another super easy recipe and I know she will make them in her place too and yet another reason for me for making this is , Friday I am giving a Cooking Demonstration ( Kerala food) for a whole bunch of University Kids in Leuven.
So this is such a easy recipe to make and just use few ingridients and also SUPER cheap and I didn't want that the recipe is not in my blog if any of them wanted to make the dish for them self.

Serve 2
2 Hard boiled eggs
2 tbsp oil
Onions 1 1/2 thinly sliced
Green Chilly 1
Ginger grated 1 tsp
2 garlic cloves grated
Few curry leaves ( 6 )
Chilli powder 1 tsp
1 tsp corriander powder
Garam masal 1/2 tsp
Half tomato ( large) chopped
Coconut milk 150 ml ( I used tinned)
Salt to taste.

Heat oil in a pan add the slices onions fry for few minutes till they become light golden brown, add the ginger, gralic, chilly and curry leaves and fry for 2 minutes.
In the mean time mix chilli powder, worriander powder and garam masala in a small bowl with 1 tbsp of water. Add this mix into tha pan and fry in a medium fire for 5 minutes. Take care you don't burn the spices if it is too dry add one more table spoon of water.
You will know when it is ready when the oil seperates from the spic mix.
Add now the sliced tomato and cook for futher few minutes.
Add salt , and the coocnut milk and bring to boil. Add the egg  ( I just give few cuts on the egg not too deep so that little taste of the sauce can go into the eggs )and cook it further for just 2 more minutes so the eggs are heated through.
Serve with rice, Idiappams, Apoms or even bread choice is yours.