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 to the pan and cook until they become soft and mushy.

6. 6

   Stir in the turmeric powder, red chili powder, black pepper, and salt. Mix well and cook for 2-3 minutes.

7. 7

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

8. 8

   Let the curry simmer for 5 minutes, allowing the flavors to meld together.

9. 9

   Garnish with fresh coriander leaves before serving.

10. 10

    Serve hot with rice or Indian bread.