Egg Curry in Coconut Milk

For the Egg Lovers!!! ....Best combination with Appam/Idiappam....

Ingredients (Serves 4 to 5 People)

Egg: 5
Onion: 2
Green Chilly: 4 - 5
Ginger: 1 inch piece
Tomato: 1
Garlic: 4 to 5
Cardamom: 2
Cloves: 4
Cinnamon Stick: 1 inch piece

Turmeric powder: 1/2 Tea Spoon
Coriander powder: 1 Table Spoon
Pepper Powder: 1/2 Tea Spoon
Thick Coconut Milk: 1/2 Cup
Thin Coconut Milk: 1 Cup
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1 Tea Spoon
Salt
Water
Curry Leaves

Cooking Time: 20 minutes

Method

Hard Boil the eggs.
Remove the shell and cut into 2 pieces and keep aside.
Crush cardamom, cloves and cinnamon stick and keep aside
To a pan pour 1 table spoon of coconut oil and add chopped ginger and garlic
Saute for 2 to 3 minutes and then add chopped onion
Saute until onion cooks well and then add chopped tomato to it

Once tomato cooks well add turmeric powder, coriander powder and salt
Once the raw smell goes add thin coconut milk and let it boil
Once it boils reduce the flame and add boiled eggs and  curry leaves.
Split the green chilly and add that too.
Reduce the flame and cook for 5 to 6 more minutes in low flame
Then add thick coconut milk and add the crushed spices and pepper powder
Give a stir and switch off the flame
Pour 1 table spoon of oil to a pan and add mustard seeds to it
Once the mustard seeds finishes popping pour it to the curry.
Serve hot with Appam or Idiappam

Note:
Do not boil after adding thick coconut milk.
While boiling the eggs add little salt to the water, this helps to remove the outer shell easily..
After adding the eggs be careful while stirring, else the yolk may get dissolved in the gravy.