Muttai Kuzhambu (Egg Curry Type 2)

Ingredients

4 boiled Eggs cut in halves 

1 big Onion chopped

2 medium sized Tomatoes diced

2 Green chillies cut length wise

1 tsp Ginger Garlic paste 

1/2 tsp Turmeric powder

1 tbs Chilli powder

1 tbs Coriander powder

1 Bay leaf

2 Cinnamons

1 tsp Fennel seeds 

Few curry leaves 

Bunch of Coriander (chopped)

1/2 cup Coconut milk 

1 tbs oil 

Salt to taste

Preparation 

In a heavy wide bottomed pot, heat the oil, add bay leaf, cinnamon, fennel seeds after it splutters add curry leaves, onion, green chillies, ginger garlic paste and sauté till the onion turns into light brown. 

Add the tomatoes and sauté it for 4-5 minutes. 

Now add the turmeric powder, chilli powder, coriander powder, salt one by one and sauté finely. 

Add 2 cups of water and bring it to boil as the gravy thickens add the boiled eggs and cook it for few more minutes.

Then add the coconut milk and boil it for few minutes & turn off the flame. 

Garnish with coriander leaves. 

Serve the egg curry with rice/parotta.