Egg Curry

I had several malayali neighbours growing up and thanks to them I tasted quite a few kerala dishes and one of my favorites was the delicious egg curry that they often whipped up. I love the results of the recipe below & use it often but I still feel that it doesn't stand up to the ones that Radha aunty and Usha aunty made. I even made them give me the egg masala powder that they use but I guess it needs their magic touch or something :)

What I like about this recipe is that it needs no grinding and I often use coconut milk powder mixed with warm water instead of opening an entire can since this needs just quarter cup of coconut milk. You could add a few chunks of boiled potatoes too if you want to extend this curry and add them right after the masala powders go in so they absorb the flavours.

EGG CURRY

Ingredients:

Eggs - 4, harboiled and peeled
Onion - 1 medium, thinly sliced and cut into half inch pieces
Tomatoes - 1 small, chopped
Coconut Milk - 1/4 cup
Salt - to taste
Mustard seeds - 1/4 tsp
Curry leaves - few
Oil - 1 tbsp
Coriander leaves - 1 tbsp or so chopped, for garnish

Masala powders (to be mixed with water to form a thin paste)
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Egg Masala powder/Kitchen King Masala powder - 1 tsp
Pepper powder - 1/4 tsp or lesser

Method:
1) To Harboil eggs, place eggs in a bowl and cover with water. Bring this to a boil and after 2-3 minutes, switch off the stove, cover and let this sit for 15 to 20 minutes. The eggs can then be peeled and cut into 2 halves, with a few slits on the whites so the masala can steep in.

2) In a pan, heat oil and season with mustard seeds and add the curry leaves. Then add the sliced onions and fry till they are translucent. Next add the chopped tomatoes and some salt and cook till they are mushy.

3) Now add the masala paste and allow this to cook for about 3-5 minutes more. Add about a cup of water at this stage and let the mixture come to a boil, then reduce the flame and allow to simmer on low heat till it thickens - around 10 to 15 minutes.

4) Add the halved eggs in and let it cook for 5 more minutes before stirring in the coconut milk. Let this heat through (low heat is best so the coconut milk doesn't split). Garnish with coriander leaves, cover and let rest for a few minutes before serving so the flavours mingle.

This is great with rice, rotis, aapams, idiyaapam or parottas.