EGG KURMA

INGREDIENTS:

• 4 boiled and peeled eggs
• 1/2 cup grated coconut
• 2 green chilies
• 1-inch piece of ginger
• 2 cloves garlic
• 1/4 cup chopped onions
• 2 tablespoons oil
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 cup yogurt
• Chopped cilantro for garnish
• Water as needed

INSTRUCTIONS:

• Make a paste by blending grated coconut, green chilies, ginger, garlic, and chopped onions with a little water. Set aside.
• Heat oil in a pan and add finely chopped onions. Sauté until they turn translucent.
• Add finely chopped tomatoes and cook until they become soft.
• Stir in turmeric powder, red chili powder, garam masala, and salt. Cook for a minute.
• Add the coconut paste and cook until the oil separates.
• Whisk the yogurt until smooth and add it to the pan. Mix well.
• Cut the boiled eggs into halves and add them to the gravy.
• Adjust the consistency with water and simmer for a few minutes until the eggs are heated through.
• Garnish with chopped cilantro.