Chettinad Egg Curry

 

Ingredients:

• Shallots 6
• Garlic 5 pods
• Ginger 1 big piece
• Green chilly 1 and half
• Onion 1
• Tomato 2
• Boiled egg 4
• Butter 1 Tbsp
• Turmeric pdr a pinch
• Chilly pdr 1/2 Tsp
• Coriander pdr 2 Tsp
• Pepper pdr 1/2 Tsp
• Curry leaves pdr 1 Tsp
• Curry leaves 
• Mustard
• Dry chilly
• Saunf
• Water
• Salt
• Oil

Heat oil in a kadai and splutter the mustard seeds. Then add saunf, dry chilly and curry leaves. Put the crushed first four ingredients into it and saute well. Add the finely chopped onion and saute till it turns transluscent. Saute the chopped tomatoes with the onion. Reduce the heat and put chilly pdr, coriander pdr, turmeric pdr, pepper pdr, curry leaves pdr and salt into it. When the oil starts separating, add the sliced boiled eggs and slowly combine it with the masala. Pour 1.5 cups of water into the gravy and boil it for a few mins. Finally put butter into the curry and remove it from fire.

Recipe Courtesy: Home Cooked Indian Food