Egg curry - Kerala style

Ingredients:

Hard boiled eggs - 4 (sliced in 2-3 places without cutting through)
Cauliflower florets - 2 cups (roughly chopped)
Green chili - 1 (cut into roundels)
Onion - 1/2 (slices lengthwise)
Shallots / sambar onion - 1/4 cup (finely chopped)
Tomatoes - 2 (Diced)
Curry leaves - 2 sprigs
Coriander leaves - a handful (roughly chopped)
Chili powder - 4 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp

Seasoning Ingredients 1:
Poppy seeds / Khasa Khasa - 1 tsp
Cinnamon stick - 1 inch piece (broken)
Cloves - 4 (beat the head)
Bay leaf - 1 (torn in half)

Grind to a coarse paste:
Medium onion - 1
Green chillies - 2
Fennel seeds / Saunf - 1 tsp
Ginger-garlic paste - 2 tbsp

Grind to a fine paste:
Grated coconut - 1/2 cup

Method of Preparation:
1. Heat 2 tbsp oil in a kadai and add the seasoning ingredients. Saute till they change color.
2. Add the sliced onion, green chillies and curry leaves. Saute till the onions change color.
3. Add the ground onion mixture and saute till they change color and nice aroma arises.
4. Add the tomatoes and cook covered on low flame till the onions become pulpy.
5.Add the chili powder, coriander powder, garam masala, salt to taste and turmeric powder and saute for a few minutes.
6. Add the cauliflower and 3 cups of water and cook covered on medium flame till the cauliflower gets cooked and curry reduces a bit.
7. Add the ground coconut and cook covered for five minutes.
8. Add the eggs and cook covered for a few more minutes.
9. Add the roughly chopped coriander leaves and remove from fire.
10. Heat 2 tbsp oil in a small wok and add the finely chopped shallots and fry till they turn dark brown with a wonderful flavor. Add this to the egg curry and keep it closed.
11. Serve hot with rice, idli, dosa or roti.

Variation: Add one boiled potato instead of cauliflower.

Happy cooking :)

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