It is normally made with boiled eggs but I do add 1 or 2 poached egg in the gravy as it enhance the taste of gravy.
You may find it time consuming since you will need to roast all the spices before grinding it. But if you already have roasted spices then its very quick to make.
Eggs - 6
Coconut - 1 Cup
Onion - 2 (1 For Masala and 1 For Tempering)
Tomatoes - 2
Garlic - 15 Cloves (10 For Masala and 5 For Tempering)
Red Chili - 15
Turmeric Powder - 1/2 Tsp
Coriander Seeds - 2 Tsp
Mustard Seeds - 1/2 Tsp (1/4 Tsp For Masala and 1/4 For Tempering)
Cumin Seeds - 1/4 Tsp
Fenugreek Seeds - 1/4 Tsp
Carom Seeds - 1/4 Tsp
Black Peppercorn - 5
Curry Leaves - 5
Salt As Per Taste
Oil - 1 Tbsp
In a deep pan add water, 1/2 tsp of salt and four eggs. Water should be enough to cover the egg. Keep the pan on high heat and bring it to boil. Switch off the stove and let the egg cool down. Now peel off the shells and slightly slit the egg vertically. Keep the egg aside.
In a pressure cooker boil tomatoes till three whistle. Once it gets cool down, grind it in the mixer to make a puree.
Now roast red chili, coriander seeds, mustard seeds, cumin seeds, fenugreek seeds carom seeds and black peppercorn, all separately by adding just 2 drops of oil. Let it cool down.
In a grinding vessel add coconut, 1 onion, above roasted spices, 10 garlic cloves, turmeric powder and water. Grind to make an even paste. Now add tomato puree and grind for 1 more min.
Heat a pan and add oil to it. Once the oil is hot add 1/4 tsp of mustard seeds and let it splutter. Now add 1 chopped onion, 5 crushed garlic cloves and curry leaves. Cook till onion turn sightly brown.
Now add the grinded paste, little water and salt to the pan. Cook the gravy till it comes to boil.
Now break the remaining 2 eggs and add it to gravy one at a time. Cook for 2 to 3 mins. Add boiled egg and cook for 4 to 5 min more.
Your Egg Curry is ready to serve.
Serve Egg Curry hot with rice, neer dosa, idli or roti.