Kerala Egg Curry

Instructions

1. 1

   Heat the coconut oil in a pan over medium heat.

2. 2

   Add the mustard seeds and let them splutter.

3. 3

   Add the finely chopped onion and sauté until golden brown.

4. 4

   Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. 5

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

6. 6

   Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for a couple of minutes.

7. 7

   Pour in the coconut milk and bring the mixture to a gentle simmer.

8. 8

   Add the boiled eggs and curry leaves to the curry. Stir gently to coat the eggs with the sauce.

9. 9

   Sprinkle the garam masala over the curry and simmer for another 5 minutes.

10. 10

    Adjust the seasoning if necessary and serve hot with rice or bread.