Mustard Egg Curry Recipe

Mustard Egg Curry is a combination of South Indian and Bengali spices. Though this is a mix of two different kind of flavours, it still works well in this curry. It is creamy and the flavour of Panch Phoran and Coconut milk comes through very well. Course : Dinner Ingridients : 4 Whole Eggs , boiled, cut into 2 or 4 pieces 1-1/2 tablespoon Mustard seeds (Rai/ Kadugu) , + 1 teaspoon extra 1 teaspoon Panch Phoran Masala 4 Green Chillies 1/4 cup Fresh coconut , grated 1 teaspoon Turmeric powder (Haldi) 200 grams Coconut milk Oil , as required Salt , to taste Sugar , a pinch 1 Onion Instructions To begin making the Mustard Egg Curry recipe, grind together 1-1/2 tablespoon mustard seeds, green chillies, grated coconut, turmeric together using little coconut milk just to help in grinding. Once done, keep it aside.Heat oil in a pan. Add 1 teaspoon mustard seeds. As it crackles, add curry leaves and onions to it. Saute it till the onions soften. Once the onions are soft and translucent, add the ground masala to this and add 1/4 cup water and let it come to a boil.Add the remaining coconut milk, salt and a sugar and bring to a boil. To this add cut pieces of egg and boil it till it reaches a creamy gravy consistency.Serve Mustard Egg Curry along with Tawa Paratha or Steamed Rice and Tomato Onion Cucumber Raita for a weekday meal.