Kerala Egg Kurma

Ingredients

• Egg - 3 whole
• Onion - 2 whole
• Ginger-garlic paste - 2 tsp
• Tomato - 2 whole
• Green chilies - 4 whole
• Red chili powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1 tsp
• Coconut - 1/2 whole
• Fennel seeds - 1/2 tsp
• Coconut oil
• Salt to taste
• Curry leaves

Instructions

1. 1Hard-boil the eggs, then cool and peel them; make shallow slits in each egg so the masala can penetrate later.
2. 2Grate the coconut and grind it with the fennel seeds into a smooth paste, adding a little water if needed to help the blender.
3. 3Heat coconut oil in a pan over medium heat and sauté the onions until soft and translucent, stirring so they do not brown too quickly.
4. 4Add the ginger-garlic paste and green chilies and cook until the raw aroma fades, then add the chopped tomatoes and cook until they soften and begin to break down.
5. 5Stir in the red chili powder 1 tsp, turmeric powder 1/2 tsp and garam masala 1 tsp, cook briefly until the spices lose their raw smell, then fold in the coconut-fennel paste.
6. 6Add enough water and salt to taste, cover and cook until the gravy comes together and begins to simmer.
7. 7Once the gravy starts boiling, gently add the boiled eggs and simmer long enough for the eggs to heat through and absorb some of the flavors.
8. 8Finish with curry leaves on top for aroma and serve hot with Palappam, roti, or rice; optionally offer a wedge of lime or coconut chutney on the side.