Egg Curry

ingredients
1. hard boiled eggs-2 (cut lengthwise into two halves)
2. ginger chopped -1/2 piece
3. coconut grated-1 cup
4. pepper-6
5. coriander powder-1 tsp
6. chilli powder- 1 tsp
7. cinnamon-1 piece
8. turmeric powder-1/2 tsp
9. cloves-2
10. garlic-1 pod
11. onion sliced thin-1
12. curry leaves-few
13. tomato sliced-1
14. oil-1 tbsp
15. green chillies chopped -2
16. mustard-1/4 tsp
method
Grind together ingredients from 4 to 10 into a smooth paste. Extract the milk from the coconut and keep the first and second extracts seperately. Heat oil in a frying pan and fry mustard. Add onion and fry till it turned golden brown. Add chilli, ginger and curry leaves. Add the ground masala into the pan and fry for a minute. Add tomato and egg. Add the second milk of coconut and salt. Boil this on a low fire for five minutes and when the gravy becomes thick add the first milk of coconut. Mix well and remove from fire.

By Beena Thomas