Mutta theeyal / egg in roasted coconut curry

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

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Preparation

• 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.