RICH EGG CURRY

This rich and creamy curry is my mother's recipe. It's good with chappathi , appam or peas pulav.

INGREDIENTS 

1.  chopped onions(600 gms)
2. Chopped tomatoes(200 gms)
3. 4 garlic cloves , chopped
4. 2 tsp coriander powder
5. 2 tsp Kashmiri chili powder or 1 tsp ordinary chili powder
6. 1/4 tsp turmeric powder
7.  1/2 tsp garam masala
8. 1 Tbsp kasuri methi or 15 curry leaves
9. 2 cup thick coconut milk squeezed from 2 cups(200 gms.) of shredded coconut squeezed twice using 1 cup of water each.
10. 4 Tbsp. oil
11. 1/2 cup water
12. salt to taste
13. 4 boiled eggs

METHOD

•  Boil the eggs and keep aside.
•  Chop the onions and tomatoes. Put all the ingredients from 3-7 in a bowl . Squeeze the coconut milk and keep it ready.

• I have used a prestige pressure pan to make this. Heat the pan on medium-high heat. When warm add 4Tbsp. oil. When the oil is hot , add the onions. Cook the onions until they are translucent.
  
  
  
  
  
  
  

• Now add the garlic and sauté  for about 2 minutes.
  
  
  
  

• Now add the spice powders , stir well and add the tomatoes. Stir well.  Adding the tomatoes will deglaze the pan slightly. Sauté till the tomatoes start to stick to  the bottom and turn a little mushy. At this point , add salt ,sauté for a minute or till the gravy starts to stick to the bottom again. Then add 1/2 cup of water. Close the lid and cook on high heat for 4-5 whistles. Keep close watch ,you don't want the masala to burn at the bottom. The time required for cooking varies according for different pressure cookers.

                                          

                                          

• After the pressure releases naturally , open the lid , reduce the gravy if required on medium-high heat.I like the gravy to be a sauce like consistency. 
• Add the thick coconut milk .The coconut milk will heat up from the heat of the cooker , so turn off the stove. Check for salt. Add the boiled ,halved eggs and keep covered for atleast 30 minutes before serving.
  
  
  
  
  
  
  
  
  
   

NOTES

• If you do not like the taste of kasuri methi , add curry leaves or coriander leaves.
• Into this gravy , put 2 cups ,cooked ,salted basmati rice , steam it for 30 minutes on low heat and voila , you get nice rich tomato rice.