Egg / Mutta Theeyal

Ingredients

• Egg – 3
• Onion – 1 
• Ginger – 1/2 inch
• Garlic – 3 
• Green chilies – 2
• Curry leaves – 1 sprig
• Turmeric powder – 1/4 tsp
• Tomato – 1 
• Garam masala  – 1/2 tsp
• Dried red chilies – 2

To Grind

• Grated coconut – 1 cup
• Chilly powder – 1/2 tsp
• Coriander powder – 1 tsp 
• Pepper powder – 1/2 tsp
• Fennel seeds - 1/4 tsp

Preparation

1.Heat a pan and add the grated coconut,stir until it turns brown  Switch off. Add fennel,chilly,coriander,pepper powders and mix well. Switch off and when it is cool grind to a very fine paste. Set aside.

2.Hard boil and shell the eggs and keep aside.

3. Heat oil in a pan at medium heat. Add onion, ginger, garlic, green chilies, little salt and curry leaves. Saute until onion turns light brown on the sides.

4.Add turmeric powder and tomato pieces. Saute for 2- 3 minutes. Add the ground roasted coconut mixture, garam masala powder, around 1.5 cups of water and enough salt.

5.Bring to a boil and cook for 10 minutes at medium-low heat. Halve the eggs and add to the gravy. Mix gently. Bring to a boil and switch off.

6. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Pour over the curry.