Egg Curry

Another house favorite, this delectable curry is suitable for any meal.  I love how the eggs soak up the rich flavor of the sauce!  When preparing this, start off with one hardboiled egg per person.  If you need more, simply add them in and let them sit in the sauce for a few minutes to heat and soak up flavor before serving.  Great with chappati and/or rice.  


Ingredients
hardboiled eggs, one per person
1 green chili, chopped
1/2 onion, chopped
2" piece of ginger, peeled and chopped
2 - 3 garlic cloves, diced
2 tomatoes, chopped
2 Tbsp oil
salt to taste
1 tsp mustard seeds
1/4 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
2 Tbsp coriander
1 tsp chili powder
2 cups water
1/2 cup coconut milk

1.  Peel eggs; poke eggs repeatedly with fork on all sides (this allows the curry sauce to deeply flavor the eggs).  Set aside.

2.  Heat oil; when hot add mustard seeds.  When seeds start to pop, add onion, green chili, ginger, garlic, and salt; saute until browned.

3. Add tomatoes, garam masala, cumin, turmeric, coriander, and chili powder; saute 2 minutes.  Add water; stir to mix.

4.  Add eggs; allow to simmer until curry thickens, turning eggs occasionally to cover all sides.  Add coconut milk; stir to mix.  Serve hot and enjoy!