Ingredients
Egg : 2
Onion :2
Ginger : 1 /2tbsp + 1 tsp
Garlic : 1/2 tbsp
Green chilli : 4
Turmeric : 1/4 tsp
ChilliPowder : 1/2 tsp
Coriander Powder : 3 tsp
Pepper powder : 1/4 tsp
Fennel seed Powder : 1/2 tsp +1/4tsp
Garam masala : 1/2 tsp
Thin coconut milk : 1 cup
Thick Coconut milk : 1/2cup
Coconut oil
Salt to taste
curryleaves
For tempering
Pepper powder:1/4tsp
Mustard seeds :1/2 tsp
Coconut oil
Curryleaves
Dried red chilli :2
Preparation
Firstly ,in a bowl mix chilli powder, turmeric powder, coriander powder, fennel seed powder and garam masala with 2 tbsp water and keep it aside.Heat a kadai add coconut oil and saute ginger and garlic until it turns golden brown,add sliced onion and salt and saute well,add masala paste and saute in low flame,now add green chilli curryleaves, pour thin coconut milk, grated ginger tomato pieces, pepper and mix well.Cook for 5-6 minutes, now reduce the gravy in medium flame..now add thick coconut milk and mix well..
Add the boiled egg and mix.,finally temper the curry with mustard seeds fennelseed powder curryleaves and dried red chilli..
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