Egg Curry (Boiled Egg)

This could be the fastest and easiest dish to cook when in time of hurry. There are different ways to make this dish. Someone has rightly said that there are more than 200 ways to cook the egg, of which one of them I will be giving out in my blog. This recipe is from my grandmother's authentic kitchen which I would like to share with you all.

Ingredients:
3 eggs boiled and cut in half
2 tablespoon Oil
11/2 Onion chopped finely
1 Tomato diced
1 tablespoon Ginger Garlic Paste
1 Bay leaf
2 Cloves
2 Peppercorns
1 Cinnamon Stick
1/2 teaspoon Turmeric Powder (Haldi)
2 tablespoon Red chilli powder
1 tablespoon Garam Masala
1 teablespoon Goda Masala (Available in supermarket)
Salt to taste
Coriander to garnish (chopped)
1 tablespoon Coconut milk (If not available then 1 tablespoon heavy cream)

Preparation:
Heat a pan and add oil to the pan. Once the oil is warm enough add cloves, peppercorn, bay leaf and cinnamon stick.
Once all spices give out good aroma add onions. Make sure the spices do not get burned, keep the flame on medium in order to avoid burning of the spices.
Let the onions cook until they are brown, once they caramalise add tomato and ginger garlic paste to it and give a good mix.
While doing the above keep the flame on medium to avoid over cooking of the ingredients.
Once the tomato is cooked (softens) ad turmeric powder, red chilli powder, garam masala, goda masala and salt.
Let all the ingredients mix well, once the mixture starts leaving oil on the sides add cocount milk to it and give a nice stir. The mixture should be left for 2 -3 minutes to cook well.
Later on add boiled eggs to the mixture and mix with a delicate hand. Make sure the egg yolk does not separate.
Add coriander on top and cover it for 2 minutes on low flame. This way the eggs will immerse well with the spices and coconut milk and get good taste.
Serve with rotis or hot steamed white rice.