Mangalorean Egg curry
- Boil 6 eggs.
- Dry roast 6 Kashmiri chillies, 1 tbsp cummin seeds, 1 tsp corriander seeds, 1/4 tsp mustard seeds, 1/4 tsp fenugrek (methi) seeds, 4 black pepper, 1" cinnamon, 4 cloves for 3 mins. Keep aside to cool.
- In blender add 1 cup grated coconut, 1 chopped onion, 4 garlic pods, 1 small ball tamarind, 1/4 tsp tumeric powder and add roasted spices. Add water for blending and grind till smooth paste.
- In pan add 2 tbsp coconut oil, 1 tbsp ghee, 1/2 chopped onion, curry leaves. Fry for 3 mins and add ground paste. Fry for 1 min. Add water from blender. Add salt as per taste.
- Cover and cook for 4 mins. Make cuts to boiled eggs and add to the curry.
- Add corriander leaves and cook for 2 mins.