Green Egg Curry has a
peculiar flavor of fresh coriander, coconut and saunf. You will love it!
4 eggs; hard boiled, peeled and cut slightly
1 large onion; very finely chopped, 1 tomato
1 tsp turmeric
1 tsp coriander powder
1 tsp garam masala
Salt as per taste,
2-3 tbsp Oil to cook
1 tsp tempering (I used panch phoran)
water for the gravy
1 tbsp fresh coconut
handful of green coriander
1/2 tbsp saunf
1 green chilli
Heat oil in a kadhai and tempering, add chopped onion.
Sauté on low-medium flame until it changes it color to pinkish brown. Add tomato and cook with salt and the dry powders till the tomatoes are mushy and cooked well. Add the ground paste and cook till the gravy starts leaving oil from the
sides of the kadhai. Then add water and
bring to boil. Add salt if required. Drop eggs into the gravy, cover and cook for
few minutes. Serve hot.