Egg Korma Recipe

• 4 boiled Eggs
• ½ cup grated Coconut
• 6 Green Chilies (slit)
• ½ tsp Jeera Powder
• 2 Onions (chopped)
• 2 Tomatoes (chopped)
• Small piece of Ginger
• 2 Garlic Cloves
• ¼ tsp Turmeric Powder
• ¼ tsp Coriander Powder
• ¼ tsp Jeera
• ½ tsp Kashmiri Chili Powder
• ½ tsp Garam Masala
• Handful of Coriander Leaves
• Few Curry Leaves
• 1 tsp Mustard Seeds
• 3 tbsp Oil
• Salt (to taste)

• Make cuts all over the eggs.
• Combine coconut with jeera powder and grind into a smooth paste.
• Heat oil in a pan and fry onions until light brown.
• Stir in green chilies, ginger, and garlic.
• Mix in tomatoes and cook until the mixture turns into a smooth pulp.
• Put in turmeric powder, coriander powder, jeera, and chili powder. Stir and cook for a moment.
• Mix in coconut-jeera paste and cook well.
• Pour in water, along with salt, and bring to a boil.
• Add eggs and cook until thr curry thickens.
• Add garam masala and mix well. Remove from heat.
• Garnish with curry leaves and mustard seeds.
• Add on coriander leaves.
• Serve hot with rice.