Coconut Egg Curry by Zubaida Tariq

Ingredients:

• Boiled eggs 4
• Coconut cream powder 1 packet
• Chopped onion 1
• Tomato 1
• Chopped ginger 1 small piece
• Chopped garlic cloves 2
• Chopped green chilies 4
• Turmeric 1/2 tsp
• Chopped red chili 1/2 tbsp
• Chopped coriander 1/2 tbsp
• Curry leaves few
  
• Oil 1/2 cup
• Salt to taste
• Green coriander to garnish
  

Method:

1. Boil eggs nicely.
2. Put salt when boiling. Skin will be removed easily after boiling eggs.
   
3. Now heat oil in pot, put green chilies, ginger and garlic, fry it lightly and put onion.
4. Then add turmeric, red chili, chopped coriander and salt and roast for 2 minutes.
5. When oil separates, remove pot.
6. Then fry eggs, cut into 2 pieces from center and put in gravy.
7. Then mix some water in coconut cream powder, put in salan and simmer it for few minutes.
8. In end, take out in dish, put green coriander on top and serve.