Chettinad Egg curry

Chettinad Egg curry

Ingredients:

• Boiled eggs-3
• Small Onion (Shallots)- 15 to 20
• Tomato- 1
• Chili powder- 1/4 tsp
• Turmeric powder- 1/4 tsp
• Oil and Slat- as required

To paste:

• Coriander seeds- 2 spoon
• Red Chili- 2
• Garlic- 2 cloves
• Ginger- 1/2 inch
• Curry leaves- few
• Rice- 1/2 tsp
• Pepper corns- 1/2 tsp
• Fennel seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Grated coconut- 4 spoon

Recipe:

1. Peel Small onion and fry with little Oil. Fry till it turns into light brown in color.Crush the fried onion with a knife. Hard boil the eggs in water.
2. Chop the tomato and keep this aside. Remove the shell of boiled eggs and cut it lengthwise.
3. In medium flame, heat 2 teaspns of Oil in a pan . Add all the ‘To paste’ ingredients except grated Coconut. Fry till the rice becomes pure White in color.
4. Finally add grated Coconut and fry for a min.
5. Grind all fried ingredients with Water and make a fine paste.
6. Heat Oil in a pan. Add the crushed Onion and fry for a min. Then add Tomato and saute till it turns soft.
7. Then add Chili powder, Turmeric powder, ground paste,Salt and a cup of Water. Cook for 7 to 10 min in medium flame.
8. Finally add the bolied eggs and cook for a min.