Egg Curry (Mangalorean)

Serves: 2 to 3

Ingredients

• 6 eggs
• 1 medium sized potato,
• 1 medium sized onion
• 1 tbsp coriander seeds,
• 1 tsp cumin seeds,
• 1 tsp mustard seeds,
• ½ tsp turmeric powder,
• 1 lime size tamarind ball or approx 1 tsp concentrated tamarind paste
• 2 flakes garlic,
• 6 tbsp coconut,
• Salt to taste,
• 1 tbsp oil.

Methods

• Boil the eggs (4 eggs) and a potato, Shell the eggs and cut each into 2 pieces, lengthwise.
• Grind to a paste 1/2 onion, coriander seeds, cumin seeds, mustard seeds, turmeric powder,tamarind, garlic, coconut,Salt, oil.
• Put 1 tbsp oil in the pan and heat it.
• Fry the1/2 sliced onion till brown, add the ground paste and fry for thee minutes.
• Add 2 cups water (as required for curry) and bring to a boil.
• Add the 4 boiled eggs and break the remaining 2 eggs into the curry, take care to see that they do not overlap.
• Add boiled potato, continue cooking till oil surfaces.
• Shake the pan once or twice to prevent the eggs sticking to the bottom, do not stir.
• Once the eggs are cooked, you can stir the curry and turn off the heat
• Garnish it with coriander and enjoy it with rice or Indian Bread.

(Note: you can either put all the boiled eggs in the curry or you can break all the eggs into the curry,it is up to you. I like some boiled and some broken eggs in the curry.)