Mutta Thengapaal Curry (Egg curry in Coconut Milk)

Ingredients

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• Egg- 4
• Onion -1 (thinly sliced lengthwise)
• Green chilli -5 (slit into 2)
• Tomato - 1/2 (sliced lengthwise)
• Curry Leaves - 1 spring
• Ginger - 1 inch piece
• Garlic- 4  big pods
• Turmeric Powder -1/2 tsp
• Coriander Powder - 1 tbsp
• Crushed Pepper powder -1/4 tsp
• Cloves - 2
• Cardamom -3
• Thin coconut milk - 1 cup
• Thick coconut milk  - 1/2 cup
• Water - 1/4 cup
• Oil
• Salt - to taste

Method

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1. In a heated pan add oil. Add cloves and cardamom and saute for a  few seconds.
2. Add chopped ginger and garlic and saute till a nice aroma appears.
3. Add sliced onion, green chilli, curry leaves  saute till onion becomes translucent.
4. Add salt, turmeric, coriander powders and and mix well.
5. Add 1/4 cup water . Cover and cook till gravy becomes thick.
6. Add eggs followed by thin coconut milk and in medium heat, cook till bubble starts appearing.
7. Now reduce heat to low  and add thick coconut milk.
8. Remove from fire and add sliced tomato and crushed pepper powder at top.
9. Add 1 tsp oil and curry leaves at top. Best with bread ,chapati,puttu, idiyappam and palappam.