South Indian Egg Curry

Instructions

1. 1

   Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled. Once done, peel the eggs and set them aside.

2. 2

   Heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter.

3. 3

   Add the curry leaves and sliced onion to the pan. Sauté until the onions turn golden brown.

4. 4

   Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

5. 5

   Add the chopped tomatoes and cook until they become soft and mushy.

6. 6

   Stir in the turmeric powder, red chili powder, and black pepper. Cook for 2-3 minutes until the spices are well combined.

7. 7

   Add the boiled eggs to the pan and gently mix them with the masala, ensuring the eggs are well coated.

8. 8

   Add salt to taste and let the curry simmer for another 5 minutes.

9. 9

   Garnish with fresh coriander before serving.

10. 10

    Serve hot with rice or Indian bread.