Quick Egg Curry for Chapathi / Muttai Kurma

Muttai Kurma

Ingredients

Boiled eggs – 6 nos

Onion chopped – 2 nos

Tomato chopped – 1 no

Curry leaves – few

Ginger and garlic paste – 2 tsp

Red chilli powder – 1 and ½ tsp

Turmeric powder – ¼ tsp

Cumin powder – ½ tsp

Coriander powder – 2 tsp

Fennel powder – 1 tsp

Grated coconut -1/4 cup

Salt to taste

Oil – 4 tbsp

Cinnamon stick – 1” piece

Cloves – 2 nos

Cardamom – 2 nos

Egg Curry for Chapathi

Method

1. Heat 2 tbsp oil in a pan add cinnamon stick, cloves, cardamom, chopped onion, ginger & garlic paste, chopped tomato, curry leaves, red chilli powder, cumin powder, turmeric powder, coriander powder and fennel powder, sauté everything on low heat for 6 to 7 mins until all the spices, onions are cooked and oil oozes on the sides of pan.

2. Remove pan from heat, allow the tomato and onion mixture to cool and grind this mixture along with grated coconut until smooth paste.

3. Add the ground masala paste to the same pan, return to heat, season with salt and add required water to loosen the gravy.

4. Bring the gravy to boil, add the boiled eggs to the gravy and simmer for few  more minutes.

5. Garnish with coriander leaves and serve.