Mutta Thenga Pal Curry / Egg in Coconut Milk Curry

Ingredients :

Eggs :3nos
Onion :1cup (chopped)
Green Chillies :4-5nos (chopped)
Garlic :4-5 cloves (chopped)
Turmeric Powder :1/2tsp
Coriander Powder :2tsp
Garam Masala :1/4 tsp
Thick Coconut Milk :1cup
Vinegar :1/2 tsp
Oil :1tbsp
Mustard Seeds :1/2tsp
Curry Leaves :1 sprig
Salt to taste

Method of Preparation :

1.Boil eggs,remove the shells and cut into halves and keep aside.
2.Heat oil in pan,add mustard seeds,when it pops up,add chopped onions,garlic,green chillies and curry leave and saute it till raw smell goes and onions are translucent.
3.Add all spice powders and saute well; Add little water and vinegar and mix well; allow it boil for few mins,till raw smell of spices goes off.
4.Reduce the heat; add salt,and halved eggs and cook till the gravy thickens.(Note: Don't break the eggs,Stir carefully).
5.Remove from flame and add the coconut milk and mix well and keep covered for 10 mins,so that eggs absorbs spices.
6.Serve hot with Appams or Idiyappam.

Tips :
If the gravy is too watery,add 1tsp rice flour mixed in 1/4 cup of water.Rice flour act as thickening agent.

For more egg recipe check here