Mom's Egg Curry

Ingredients

• 6 eggs

• 2 tbsp coriander seeds

• 1 tbsp fenugreek seeds

• 1/2½tsp mustard seeds

• 4 dry red chillies

• 6 green chillies

• 4 onions

• 1 tsp turmeric powder

• 1 tbsp ginger-garlic paste

• 1 fresh coconut

• 2 sprigs curry leaves

• a few coriander leaves

• 3 tbsp oil

• salt to taste

Method

Hardboil the eggs, shell and set aside.

Cut the onions and slit the green chillies length-wise. Grate the coconut and grind it to extract the milk.

Roast the coriander seeds, red chillies and fenugreek seeds and grind them along with the onions.

Heat the oil and fry the onion-masala paste, add ginger-garlic paste and fry till the oil separates.

Add the green chillies and fry for 5 more minutes. Then add turmeric and one cup of water.

Cover and cook for 15 minutes.

Add the coconut milk and cook on low flame till curry thickens slightly.

Add the deshelled boiled eggs and cook for 5 minutes or till you achieve your desired consistency.

In another pan, heat the oil, add mustard seeds, curry leaves and 2 whole red chillies. Fry till aromatic and add this to the egg curry.

Garnish with chopped coriander leaves.