Mangalorean egg curry is a perfect dish with rice, dosa,
and chapattis. Specialty of the curry is instead of using boiled eggs we break
the egg into the gravy.
Method
Grind coconut, masala powder, turmeric, garlic flakes,
onion and tamarind to a smooth paste by adding water. In pan, add chopped onion
and tomato add masala paste, add water to the gravy consistency (gravy
consistency shouldn’t be too thick or too thin) add salt and bring it to boil.
Once it starts boiling, break egg one by one in the curry
(don’t stir at this moment) close the lid and cook on low flame for a few
minutes; after few minutes eggs will be cooked and mix very gently.
Now in small pan or wok, heat coconut oil, add finely
chopped onion, fry till it become red (don’t burn the onion) add in the curry.
Close lid and off the gas. Keep aside closed for 3-5 minutes.
Mix gently and
serve with rice, dosa or with chapattis.
Note : -
Coconut oil is an optional being a Mangalorean we like
the aroma of coconut oil in Mangalorean cuisines.