Egg curry with coconut milk

                Deciding which curry to make for breakfast has always been a nuisance. When it comes to breakfast curries, my better half has a very narrow range of choices. He doesn't like non-veg curries in the morning and cannot stand potatoes and green peas either. He like other legumes, yes. But not the white chana dals! What about vegetable curry? A big NO! :(  So do u sense it? The choices are coming narrower and narrower.. But he loves the rice pan cakes, 'nool puttus','puttus' and pooris I make and he prefer it with CURRIES!!!

              Not that he would complain if I make them. He would say, "It's nice.. really good" and blah blah blah..! But sitting there in front,  watching him eating, I can quickly sense the diminished interest in him towards these curries and so I would never make them again. So it is like this! Green gram curry today, black chana dal curry the next day.. masoor dal curry the next.. again green gram.. until he start going nuts. So egg curry is my saviour, when it comes to 'something different'. Well, Egg curry is an exception in his 'non-veg' list and he literally loves it. Actually the debate over whether egg is veg or non-veg is still going on, right? Most of the vegetarians use egg in their diet.

            This egg curry is so simple to make.. yet delicious. Here is the recipe..

Things you need:

3   eggs boiled, peeled and cut into halves
1   onion sliced
1/2 tsp ginger, minced
1/2 tsp garlic, minced
1 small tomato, diced
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp coriander powder
1/2 tsp garam masala powder
1 green chilli, slit
11/2 cup of water
1 cup of thick coconut milk
Salt to taste
2 stalks of coriander leaves/ cilantro
2 tbsp vegetable oil

Preparation:

      Heat oil in a wok and add onion. Saute it until brown and translucent. Add the ginger, garlic and slit green chilli to it and saute. When the aroma starts coming out add turmeric powder,red chilli powder and coriander powder and saute.Then add the tomato. When it gets mushy add water and bring to boil.Add salt and garam masala powder. Then add the boiled eggs carefully and cook it for a couple of minutes in low heat, covering the wok.Now add the coconut milk and remove from heat when the curry starts to boil and thickens. Garnish with coriander leaves and serve hot with chappathis, lace appams or parottas.