Egg Curry/ Muttai Kulambu

Ingredients:

4 Eggs

1 Onion (Chopped)

2 Tomatoes (Quartered)

3 Green Chillies (Slit)

3 Strands of Curry leaves

1/2 tsp Fennel seeds

1 Cinnamon Stick

1 Star Anise

2 Cloves

1 Bay leaves

1/2 Chicken Seasoning cube

1 tbsp Chicken masala

1/2 tsp Coriander powder

1/2 tsp Kashmiri chilli powder

3 tbsp Oil

Salt to taste

Few stalks of coriander leaves

For Grinding:

-Onion Puree: 2 Onion, 4 cloves garlic, 1 small piece ginger

-Tomato puree: 1 tomato

Method:

• Grind the ingredients for onion and tomato puree into fine pastes. Keep aside.
• Heat oil in a wok. Add the whole garam masala (Cinnamon stick, star anise, cloves and bay leaves) and the fennel seeds.
• Add the onion puree and fry till the raw smell goes off.
• Then add the chopped onion, green chillies and curry leaves and fry for 2-3 mins.
• Then add seasoning cube, chicken masala, chilli and coriander powders. Fry for few mins. Now add the chopped tomatoes and tomato puree.
• Stir well to combine everything and add salt and 1/2 cup water. Cook under low flame till the oil separates.
• Then add the eggs straight to the gravy one by one. Cover the wok and cook till the eggs are completely cooked and oil comes to the surface.
• Serve the egg curry garnished with some chopped coriander leaves.