Mutta theeyal / egg in roasted coconut curry

Name: Mutta theeyal / egg in roasted coconut curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: En
Ingredients: Eggs- 4nos; Coconut (grated) - 1cup; Kashmiri chilli powder- 2 tablespoons; Coriander powder- 2 tablespoons; Turmeric powder- 1 teaspoon; Fennel seeds- 1 teaspoon; Onions- 1no; Green chillies- 2nos; curry leaves- few; Mustard seeds- 1 teaspoon; Oil- 1 tablespoon; Salt- as per taste

Main Dish

Very Easy

55 min

Preparation

Preparation15 min

Cook time40 min

Roast the coconut along with fennel seeds and when it is brown in colour add the chilli powder, coriander powder and turmeric powder.
Stir well till the raw smell disappears. Cool the above coconut mixture and grind it to a fine paste with enough water.
Heat oil in a pan and add mustard seeds, curry leaves. When it splutters add the chopped onions and green chillies.
When it is light brown in colour add the coconut paste with required amount of water.
When it boils, break and add the eggs slowly. Egg should be added very slowly so that the egg yolk does not break and mix with the gravy.
Let the curry cook for 10-15 minutes without stirring. By this time, the eggs should be cooked.