Mutta Thengapaal Curry (Egg curry in Coconut Milk)

              A rich creamy egg curry made in authentic Kerala flavor with sautéed onions , tomatoes, ginger, garlic and a variety of curry powders in rich coconut milk. T his side dish tastes best when paired with idiyappam, appam, bread , puttu.

Ingredients

• Egg- 4
• Onion -1 (thinly sliced lengthwise)
• Green chilli -5 (slit into 2)
• Tomato - 1/2 (chopped)
• Curry Leaves - 1 spring
• Ginger - 1 inch piece
• Garlic- 2  big pods
• Turmeric Powder -1/2 tsp
• Coriander Powder - 1.5 tsp
• Red chilli Powder - 1/2 tsp
• Garam masala Powder - 1/2 tsp
• Thick coconut milk  - 3/4 cup
• Boiled Water - 1/2 cup
• Coconut Oil - 1.5 tbsp
• Salt - to taste

Method

1. Heat coconut oil in a kadai and splutter curry leaves.
2. Add chopped ginger and garlic and saute till a nice aroma appears.
3. Add sliced onion, green chilli,  saute till onion becomes translucent.
4. Add salt, turmeric, chilli, coriander powders and and mix well.
5. Add chopped tomatoes and saute till it becomes mushy.
6. Add 1/2 cup  boiled water . Cover and cook tfor 3-4 minutes.
7. Add eggs  and  cook till bubble starts appearing.
8. Now reduce heat to low  and add thick coconut milk.
9. Sprinkle garam masala powder, curry leaves and 1 tsp coconut oil 
10. Add 1 tsp oil and curry leaves at top. Best with bread ,chapati, puttu, idiyappam and palappam.

Follow me on instagram  @ naavinruchi  and on facebook @ NaavinRuchi if you like .

Cheers,

Asha