Ceylon Egg Curry

Name: Ceylon Egg Curry
Total time: 2400 s
Yield: Serves 2 servings
Cuisine: Indian
Ingredients: 4-6 hard boiled eggs; 3 large red onions finely chopped; 2 tomatoes coarsely chopped; 2 inches ginger finely chopped; 2 green chillies vertically slit; 5 garlic pods finely chopped; 2 sprigs curry leaves; as needed Coriander leaves for garnish; 5 tsp sunflower oil; 1 cinnamon stick; 1 star anise; 1 bay leaf; 5-8 crushed cardamoms; 1/2 tsp cumin seeds; 1 &1/2 cups fresh grated coconut; 1 cup chanadhal; 1 tsp poppy seeds; 3 tbsp red chilli powder; 1 tsp turmeric powder; 1 tsp garam masala powder; to taste Salt as required; 6-8 cups water

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#comfort
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This recipe was passed down to me from my grandmother. As a child her mother often made egg curry as she enjoyed it very much. Egg is an easily available & healthy option full of proteins & amino acids that keep you full & active throughout the day! This curry works well when paired with any type of Indian bread or rice.
Every time my parents had an argument mom used to make this for my dad. So when we saw egg curry on the table we knew it was time to mend things & be happy again! :)
Will share this recipe with you all. Kindly share your cooksnaps with me. Happy cooking! ❤️

Supraja Nagarathinam @cook_13583444

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Ingredients

30-40 mins

Serves 2 servings

4-6hard boiled eggs
3large red onions finely chopped
2tomatoes coarsely chopped
2 inchesginger finely chopped
2green chillies vertically slit
5garlic pods finely chopped
2 sprigscurry leaves
as neededCoriander leaves for garnish
5 tspsunflower oil
1cinnamon stick
1star anise
1bay leaf
5-8crushed cardamoms
1/2 tspcumin seeds
1&1/2 cups fresh grated coconut
1 cupchanadhal
1 tsppoppy seeds
3 tbspred chilli powder
1 tspturmeric powder
1 tspgaram masala powder
to tasteSalt as required
6-8 cupswater

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Steps

30-40 mins

1

Hard boil the eggs for a minimum of 15 mins.
2

In a pan with the sunflower oil, add the cumin, star anise, cinnamon, bay leaf and cardamom and dry till it turns aromat.
3

Add the onion, ginger, garlic, green chillies and fry till it turns brown.
4

Add the tomatoes and curry leaves fry for 2 mins and then cover and cook for 2 mins.
5

As the tomatoes cook, grind together the coconut, poppy seeds and chanadhal. Add a little water to make it a smooth paste.
6

Once veggies have softened, add the salt, chilli powder, turmeric, garam masala. Mix well.
7

Add the water. Cover and cook for 10 Mins or until raw smell disappears.
8

One water reduced to the original amount add the coconut paste and cook on low flame for 3-5 mins max.
9

Open pan and keep stirring for 2-5 mins.
10

Garnish with the coriander and add the eggs. Male vertically slits in the eggs avoiding the top and bottom. Mix everything well.