Egg Curry

Egg	4
Onion	4 medium sized
Garam masala	One teaspoon
Green chilli	3
Ginger	One piece
Chilli powder	One tablespoon
Coriander powder	One tablespoon
Turmeric powder	½ teaspoon
Coconut	½
Tomato	2
Garlic	3 pods
Cloves (Grampoo)	2
Cardamom	1
Pepper corns	6
Oil	½ cup
Mustard	½ teaspoon
Curry leaves	One sprig
Salt to taste

Boil the egg in water with some  salt. Grind the coconut and extract the first milk (concentrate)  and the second milk (diluted). Warm coriander powder, chilli powder, turmeric, grampoo, cardomom, garam masala, pepper and then grind it into a paste. Cut Onion, ginger, green chilli tomato into small pieces..

Heat oil in a pan, splutter mustard and then add onion, ginger, green chilli . Fry till onion turns light brown. Now add tomato and fry again. Add the ground paste and add the second milk. Keep it covered and cook till the gravey thickens. Now add the boiled eggs  and cook for 2 minutes. Remove from fire and then add the first milk of coconut and mix well.