Name: Chettinad Egg Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: South Indian
Ingredients: 4 pieces Eggs; 2 pieces Onion; 2 pieces Tomato; 0.5 cups Grated Coconut; 1.5 tsp Black Pepper Powder; 1 tsp Ginger Paste; 1 tsp Garlic Paste; 10 leaves Curry Leaves; 2 tbsp Vegetable Oil; 1.25 tsp Salt; 1.5 cups Water

Step-by-Step Instructions

Hard-boil eggs, peel, and make slight incisions on whites.

Dry-roast grated coconut and black pepper powder until aromatic, then grind into a smooth paste with water.

Heat vegetable oil in a pot, crackle curry leaves, and sauté chopped onions, ginger paste, and garlic paste until golden.

Add chopped tomatoes and cook until soft, then stir in the coconut-pepper paste and salt.

Add water and boiled eggs; simmer for 15 minutes until gravy is thick and rich.

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