4 boiled eggs (pierce them with fork randomly)
1 cup chopped onions
1 green chili chopped or slit
½ to ¾ cup ripe tomatoes chopped finely
1 tsp red chili powder
Generous pinch of turmeric
Salt to taste
¼ cup Thick coconut milk (optional)
1 sprig curry leaves, pinch of mustard, ¼ tsp cumin
Oil as needed
very little garam masala or coriander powder (optional)
. Heat a pan with oil, add curry leaves, cumin, mustard.
. When the spices crackle, add onions and fry till they become lightly pink.
. Add tomatoes, turmeric, salt and fry till they turn very soft
. Pierce eggs with a fork and add them to the pan along with red chili powder and garam masala.
. Fry till the mix becomes fragrant for about 2 minutes
. Add water , just enough to cover the eggs partially
. Cook covered till the tomatoes blend well. The curry must become thick.
. If it is runny evaporate the water by cooking further for a while on a high flame
. Add coconut milk, Switch off the stove. Do not cook further, thick coconut milk will curdle the gravy.
. Mix well and serve andhra tomato egg curry. Garnish with coriander leaves if you desire.