Egg Masala

Egg curry made with a little southern touch to it, such a pleasure it is to use fresh raw mango, star fruit and coconut. This makes for a tasty company for pooris and steaming hot rice too.

Picture below showing the masala getting cooked.

Ingredients

6 eggs boiled and peeled, poked with a fork for the spices to get infused
3 large onions chopped into thin long pieces
2 tomatoes chopped into thin long pieces
6 cloves of garlic
2 inches of ginger chopped roughly
1 cup freshly scraped coconut
1 star fruit chopped
1/4 cup grated raw mango
1/2 cup mint leaves
1/2 cup coriander leaves
6 black peppercorns
1 tspn of red chilli powder
Salt to taste

Method

In a kadhai take oil, fry the garlic till light brown, add ginger fry a bit, ad the coconut, mint leaves, coriander leaves, peppercorns and again saute well till the aroma comes, add onions, salt chilli powder and saute till translucent, add tomatoes saute a bit and add a cup of water, cover and let the ingredients turn mushy, transfer into a mixi jar, grind to a fine paste.

In the same kadhai add the ground paste and let it cook covered until it leaves the sides of the pan, add water and some salt if need be, now add the eggs, cover and cook cook well, transfer to a serving bowl, garnish with coriander and serve with rice or chapati.