Goan Egg Curry

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Recipe

Ingredients

4	eggs
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 cup	onion, finely chopped
1 tablespoon	ginger-garlic paste
2	green chilies, slit
1 cup	tomato, chopped
1 teaspoon	turmeric powder
1 tablespoon	coriander powder
1 teaspoon	red chili powder
1 cup	coconut milk
1 cup	water
—	salt to taste
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Boil the eggs until hard-boiled, then peel and set aside.
2. 2 Heat oil in a pan over medium heat and add mustard seeds and cumin seeds. Allow them to splutter.
3. 3 Add the chopped onions and sauté until golden brown.
4. 4 Stir in the ginger-garlic paste and green chilies, cooking for another minute.
5. 5 Add the chopped tomatoes and cook until they become soft and oil starts to separate.
6. 6 Mix in the turmeric powder, coriander powder, and red chili powder. Cook for 2 minutes.
7. 7 Pour in the coconut milk and water, stirring well. Bring the mixture to a gentle boil.
8. 8 Add salt to taste and simmer the curry for about 5 minutes.
9. 9 Gently add the boiled eggs into the curry and let them heat through for another 5 minutes.
10. 10 Garnish with chopped coriander leaves before serving.