Egg Curry

Recipe#22 from Mrs.K.M.Mathews recipe series!

Ingredients:

1. Eggs - 6
2. Coriander powder - 1 tbs
3. Chilli powder - 1 tsp
4. Turmeric powder - 1/4 tsp
5. Pepper powder / 1/4 tsp
6. Cinnamon - 1 inch piece
7. Cardamom - 2
8. Cloves - 3
9. Oil - 2 tbs
10. Onion, thinly sliced - 1/4 cup
11. Green chilli - 3
12. Ginger, chopped - 1 tsp
13. Garlic, chopped - 2 tbs
14. Vinegar - 1 tbs
15. Coconut milk, thin - 1.5 cups
16. Salt to taste
17. Potato - 2 medium sized 
18. Coconut milk , thick - 1/2 cup
19. Oil - 1 tbs
20. Ghee / clarified butter - 1/2 tsp
21. Mustard seeds - 1 tsp
22. Onion, thinly sliced - 2 tbs
23. Curry leaves - few 

Method:

1. Boil the eggs and remove the egg shell and halve them
2. Grind the ingredients from 2 to 8 to fine paste
3. Heat 2 tbs oil in a pan
4. Sauté onion, ginger, garlic and green chilli till onion is transparent
5. Add ground masala to the above and sauté for 1 more minute
6. Add thin coconut milk and slowly bring to boil in low flame
7. Add potatoes and salt and cook till potatoes are done and gravy is thick
8. Add thick milk and bring to boil in low flame 
9. Once it starts to boil switch off the flame and add egg in to the curry
10. Heat oil in a pan and splutter mustard seeds and curry leaves in it
11. Fry onion in the above and pour it over the egg curry

Serve the curry hot with rotis or Pulav rice