Sri Lankan Egg Curry

Ingredients(for 1 bowl (with 2 eggs and curry))

• 4 Eggs (anda) (hard-boiled)
• 1 medium Onion (pyaz) (finely chopped)
• 1 large Tomato (tamatar) (finely chopped)
• 1 cup Coconut milk (nariyal doodh) (fresh or canned)
• 1 tbsp Ginger-garlic paste (adrak-lahsun) (freshly ground)
• 10-12 Curry leaves (kadi patta)
• 1/2 tsp Mustard seeds (rai)
• 1/2 tsp Turmeric powder (haldi)
• 1 tsp Red chilli powder (lal mirch) (adjust to taste)
• 1 tsp Coriander powder (dhaniya)
• 1 tbsp Tamarind pulp (imli) (soaked and strained)
• to taste Salt
• 1 tbsp Oil (preferably coconut or mustard)
• 1 Green chilli (hari mirch) (slit) - optional
• 2 tbsp Fresh coriander leaves (dhaniya patta) (chopped, for garnish) - optional

Instructions

1. 1

   Boil the eggs in sufficient water for 10 minutes until cooked. Peel and keep aside.

   10 minutes

   Add a pinch of salt while boiling to prevent egg shells from cracking.

2. 2

   Heat oil in a kadhai or deep pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.

   2 minutes

   Use coconut oil for authentic flavor and aroma.

3. 3

   Add chopped onions and sauté till golden brown. Stir in ginger-garlic paste and cook until raw smell disappears.

   3 minutes

   Keep flame medium to prevent burning.

4. 4

   Add chopped tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates.

   5 minutes

   Mash tomatoes for a smoother gravy.