Egg Curry

This is one of the recipes that my mum used to make when we were kids. It has a Kerela influence. Since my dad grew up in Kerela and because of his addiction to all things Kerela, we too grew up eating the same food he grew up eating.. Not that I am complaining.. It is delicious. You will eventually notice that all the South Indian dishes that I make have the same South Indian Masala Powder that I make at home ( this I will post it in a seperate recipe ). I serve this egg curry with rice, papadums & yoghurt. I hope you enjoy it.

Ingrediants
4 hard boiled eggs, shelled
1 tbs oil
1 tsp mustard seeds
2 whole dried chillis
1 medium onion, small dice
1 tomato, diced
2 cloves garlic, minced
1 tsp ginger, minced
Salt to taste
1/2 tsp tumeric
2 tbs South Indian Masala Powder
1/4 cup coconut milk
1 1/2 - 2 cups water


Directions
In a heavy bottom saucepan heat the the oil on medium heat, add the mustard seed. After they have sputtered add the dried chillis, and curry leaves. Add the onions saute for a min until they are pink. Add the ginger, garlic, stir, then add the tomatoes, salt, tumeric, & stir. Cover the pan with a lid and let them simmer in their own juices but keep a eye on it and stir once in a while. After 10 mins you will notice that the tomatoes have become mushy, now add the South Indian Masala powder, stir. Add the water and let it come to a boil. Make small slits in the eggs and add to the gravy. Let it simmer for 5 mins or so, add the coconut milk simmer again for 10 mins.

Serve