Egg Curry Indian Style

Ingredients
Egg - 8 nos

Potatoes(medium) - 2 nos

(cut into long thick pieces)

Onion(chopped) - 1/2 cup

Onion(sliced) - 1/2 cup

Lemon juice - 2 tsp

Green chillies(chopped) - 2 nos

Green chillies(slit) - 2 nos

Garlic pods - 2 nos

Ginger - 1/2" piece

Shallots(Kunjulli) - 2 nos

Grated coconut - 1 cup

Salt - As reqd

Curry leaves - A few

Oil - As reqd

Cloves(Grambu) - 2 nos

Cardamom(Elakka) - 2 nos

Whole black pepper - 3 nos

Fennel seeds(Perinjeerakam) - 1 tsp

Chilly powder - 1 1/2 tsp or as reqd

Coriander powder - 2 tsp

Turmeric powder - 1/2 tsp

Preparation Method
1)Boil the potatoes with slit green chillies, lemon juice, turmeric powder and salt.

2)Fry the coconut, sliced shallots, ginger and garlic on a medium hot pan.

3)Once the coconut turns brown, add cloves, cardamom, black pepper and fennel seeds.

4)Add chilly powder, coriander powder and turmeric powder and fry, till the raw smell leaves.

5)Grind it well.

6)Pour this into the boiled potatoes and boil further.

7)Fry the chopped oinions and green chillies and add it to the beaten eggs and make egg omlettes.

8)Cut each omlette into several pieces.

9)Add these to the boiled gravy and simmer for a minute.

10)Heat oil in a pan.

11)Fry the sliced onions and curry leaves, till they turn brown.

12)Garnish the gravy with the above seasoning.

Serve with pooris, chappathis or rice.