Mamta
You need a boiled eggs, coconut milk, onions, tomatoes, ginger, garlic, curry leaves, and Kerala spices.
Start by boiling eggs and peeling them carefully. Set aside for later use in the curry.
Heat oil and sauté mustard seeds, curry leaves, and dried red chilies to release the aroma.
Add onions, ginger, garlic, and tomatoes. Cook until soft, then add turmeric, coriander, and chili powder for the perfect blend.
Pour in coconut milk and simmer the curry until it thickens. This adds the signature creamy texture of Keralan curry.
Cut boiled eggs in half and gently add them to the curry. Let them soak up the flavors for 5-10 minutes.
Garnish with fresh coriander leaves and serve hot with rice.