Boil eggs and keep aside
.Cool and remove shell.
Cut into halves or can keep full.
Heat 1 tbsp oil in a pan.
Put garlic,ginger and saute till translucent.
Add grated coconut and fry on medium flame till colour changes lightly.
Now add all the dry spices and saute.
Cool and grind to a fine paste.
Heat the remaining oil.
Put the finely chopped onion and saute .
Add curry leaves.putvchopped tomato and cook till oil
Now add the ground coconut and saute.
Add hot water and cook till the required consistency is required.
Put the egg and cover and cook .
Add thick coconut milk .
Egg curry is ready.
Serve with lunch or dinner or with chappatti etc..
calories per serving
18 g Fat< 1 g Protein2 g Carbs2 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment