Egg Curry

Egg Curry is a very common dish in Indian homes and is used with Rice or Chappathis or Appams. Ingredients Eggs - 4 nos Onion (Big) - 1 and 1/2 cup chopped Green Chillies - 2 nos sliced lengthwise Ginger-Garlic paste - 1 tsp Tomato chopped - 1/2 cup Turmeric powder - 1/4 tsp Egg Masala - 1 tsp Oil - 2 tsp Mustard seeds - 1/2 tsp Salt - as required Water - 1 cup Curry leaves - 1 spring Coriander Leaves - for garnishing Method Boil eggs until done. Chop Onion and tomato and keep them aside. Pour oil into a pan and splutter mustard seeds and put curry leaves. Add Oninions, ginger-garlic paste and green chillies and fry them until golden brown in colour. Add tomato to this and cook until oil seperates. Add Turmeric powder, egg masala and salt. Add water and allow it to boil. When the gravy starts to thicken, add the boiled eggs and cook them in low flame until the gravy thickens. Garnish with coriander leaves and serve hot with Appam or Chappathis.