EGG CURRY WITH COCONUT MILK

Ingredients:
Eggs – 6
Onion – 1 big, finely chopped
Tomato – 2 medium, chopped
Garlic – 3-4 cloves
Ginger – 1”
Black pepper corns – 5-6
Laung – 2-3
Cinnamon stick – 1”
Cardamom – 2-3
Bay leaf - 1
Red chili paste – 1 tsp, optional
Red chili powder – 1 tsp
Garam masala – 1 tsp
Turmeric powder – ¼ tsp
Hing – a pinch
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Coconut milk – 1 can
Salt
Everest meat masala – ½ tsp

Cooking procedure:
Boil the eggs, remove the shell and keep aside.
In a big skillet, heat some oil and add the peppercorns, laung, cinnamon, cardamom, bay leaf. Then add the onions and fry them till golden brown. Then add the ginger garlic paste, sauté for a minute and then add the tomatoes. Mix well and cook till the oil separates. Then add the red chili paste, red chili powder, turmeric powder, hing, cumin powder, coriander powder and salt. Mix well and then add 1-2 cups of boiling water. Let it boil for 2-3 minutes. Then add the coconut milk and bring the curry to a boil. Now add the eggs (score the eggs before adding to the gravy). Scoring marks on the egg will allow the gravy to infuse the flavors inside the eggs. Finally add the coriander leaves and meat masala and let cook on low flame for 4-5 mins. Garnish with coriander leaves. Serve with roti/ chappati or rice.