Egg Curry in Coconut Paste (Varutharacha Mutta Curry)

Ingredients:

Eggs, boiled: 5

Onion, medium: 1 diced

Garlic cloves: 3 minced

Ginger: 1 inch minced

Tomato, medium: 1 diced

Green Chilly: 3 diced

Grated Coconut: ½ cup

Cumin Powder: ½ tsp (Can also use cumin seeds)

Coriander Powder: 2 ½ tsp

Chilly Powder: 1 tsp

Turmeric Powder: ½ tsp

Garam Masala: ¼ tsp

Curry Powder: ½ tsp

Vinegar: 1 tsp

Mustard seeds: 1 tsp

Curry leaves: 1 sprig

Coriander leaves: handful

Salt & Oil

Method:

1. On a non stick pan on medium-high heat roast the coconut (without using any oil) along with 2 tsp of coriander powder and cumin powder. Make sure you stir the coconut often to prevent it from burning
2. Once it is golden brown transfer it to a bowl and let it cool
3. In the same pan add 1 Tbsp of oil and sputter mustard seeds
4. Add onion and salt
5. When the onion turns light brown add curry leaves, garlic, ginger, green chilly, turmeric powder, chilly powder, garam masala, curry powder, vinegar, and ½ tsp of coriander powder and stir for about 3-4 minutes
6. Now add tomatoes and let it cook until it’s soft
7.  Add ¼ cup of water, cover the pan, and let it simmer for 5 minutes
8. While tomatoes are cooking grind the roasted coconut with very little water
9. Add the grind coconut paste into the pan and combine everything
10. Check for salt and add more if necessary. Let it boil for about 3-4 minutes.
11. Add the de-shelled, boiled eggs, and throw in the coriander leaves
12. Mix everything well without breaking the eggs

Serve hot!!!