Shallot Egg Curry

Ingredients: (Serves 3)

Eggs : 3 or 4

Shallot : 13 to 14 pods

Onions : 1 small

Tomatoes : 1 Large

Coconut Paste : 2 Tbsp

Chilly Powder : 1/2 Tbsp

Coriander Powder : 1 Tbsp

Garlic Pods : 7 to 8 medium sized

Oil : for frying

Salt : to taste

To Grind:

Fennel Seeds : 1/8 Tsp

Cumin seeds : 1/8 Tsp

Black Pepper : 1/8 Tsp

Poppy Seeds : 1/8 Tsp

To Temper:

Oil : little

Shallots:3 nos

Garlic : 1 nos

Garam Masala Powder : 1 Tsp

Curry leaves : 4 to 5 leaves

Method:

• Boil the eggs and keep it separately. 
• Roast fennel, cumin, poppy seeds separately and pepper as well. Let it cool and grind it to a powder.

• Shallow fry shallots and garlic pods. grind this into a fine paste. 
• Take a pan, heat oil, add chopped onions to it. Fry untill golden brown.

• Add the shallot, garlic paste to it. Saute till garlic raw smells goes.

• Now add the dry powder mix. Saute.

• Add chilly and coriander powder. Saute for 2 to 3 minutes.

• Chop tomatoes and grind them into a paste and add this to the pan. Saute for 3 mins.

• Take coconut paste and add this to the masala. Saute it. Add little water and simmer it, till oil comes out from gravy.

• Now add boiled eggs and cook it for 10 to 15 minutes.
• In a small frying pan heat little oil, add cut shallots and garlic, add garam masala and Curry leaves. Pour this tadka over the cooked gravy. 
• Garnish with coriander.

Shallot Egg Curry is ready to be served with Rotis / Chapathis / Dosa's etc.

Note:

• To make coconut paste, grind coconut pieces into a smooth paste with little water.