egg curry, kerala style egg curry

This egg curry has been a staple at our home for as long as I can remember. My mother used to do different variations of this basic recipe to suit appams and chappathis…..

Ingredients
3 eggs (boiled and sliced in half)
1 big tomato (thinly sliced)
1 big onion (thinly sliced)
2-3 green chillies (slit lengthwise)
1 small piece of ginger (chopped)
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
3/4 teaspoon red chilli powder
1/4 teaspoon garam masala
1/2 cup thick coconut milk
1 cup thin coconut milk
4 button onions (thinly sliced)
1 stalk of curry leaves
Salt to taste
2-3 tablespoon oil

How To
Heat the oil in a pan. Add onion, ginger and green chillies and saute till the onion turns golden brown. Add tomatoes and again saute for 3-4 minutes. Add turmeric, coriander and red chilli powder followed by garam masala and salt. Saute for a couple of minutes. Add thin coconut milk and keep on low flame and allow the gravy to boil. Lastly add thick coconut milk and sliced eggs and keep on low flame for a couple of minutes. Remove from fire. In another small pan, heat a tablespoon of oil and saute small onions and curry leaves till browned. Pour this on top of the egg curry. Serve hot with appam.

Source: Mom

Notes: If this curry is prepared without using coconut milk, it can be served with chappatis/rotis. For those who like potatoes in their curries, boiled and cubed potatoes can be added at the time of adding eggs.