Egg curry

1. Prepare the eggs

• Boil the eggs and remove the shell. Make 3-4 vertical slits in each egg and keep aside.

2. Prepare the curry

• Heat 3 tablespoons of oil in a deep pan (kadhai)
• Add mustard seeds and reduce the flame once they start to sputter
• Add 5-6 kadipatta
• Add and sauté the garlic, ginger and green chillies for a minute
• Add the onion and let is cook till it becomes translucent
• Add the tomato and 1/2 tsp salt and let it cook till it becomes mushy
• Add the turmeric powder and The Malabari Merchant Garam Masala and sauté for half a minue
• Add The Malabari Merchant Roasted Coconut Curry Masala (Varutharacha Masala) and stir all the ingredients with the masala for 2 minutes
• Add 1-1.5 cups of water. Add more or less water as per your gravy preference. Add salt as per your taste. Bring the mixture to a simmer while keeping on a low flame.

3. Finish

• Add the eggs to the kadhai
• Cover the pan and let it cook on low flame for 6-7 mins to let the flavours blend and soak into the eggs
• Check the taste and add salt, if required
• Remove for the flame and let it rest for a couple of minutes
• Garnish with a few curry leaves before serving

4. Serve hot