Egg Curry ( version 2)

Ingredients :
Boiled Egg - 4
Onion- 1
Green chilly -2
Tomato- 1( big size )
Garlic -2
Ginger- a small piece
Turmeric powder -1 tsp
Chilly pdr - 1tsp
Corriander pdr - 1tsp
Egg masala - 1 tsp
Salt - to taste
Curry leaves - few
Oil - 2tbsp

To grind:
Coconut - 3/4 cup
fennel seed - 1 tsp

Method:
Fry onions in 2tbsp oil till light brown and add salt, turmeric powder,  green chilly, ginger, garlic , curry leaves and fry for a minute.
Add chilly powder , corriander pdr , egg masala pdr and saute for sometime.
Now add the chopped  tomatoes & ground coconut paste .combine well.
Add required water , mix well and cook on a slow fire for 5minutes.
Add the boiled egg and boil for a minute .
Add few curry leaves and remove from fire.
Serve with Appam or Roti..

Special Tomato Fry

Ingredients;
Tomato -200gm
Onion -2 ( sliced )
Green chilly -4
Ginger Garlic paste-10gm
Curry leaves -1cup
Corriander powder- 10gm
Kashmiri chilly powder - 10gm
Fennel -5gm
Garam masala -1/2 sp
Hing /asafoetida-1/4tsp
Coconut oil -20ml
Corriander leaves  - a bunch
Salt to taste.

Method :
Wash and chop tomotoes into big pieces.
Heat oil in a pan and Splutter fennel seeds.
Saute onions till light brown.
Add ginger garlic paste and and saute till the raw smell leaves.
Now add curry leaves,& green chilly .Mix well .
Add all dry powders. saute for a minute on a lower flame .
Add tomatoes and salt and combine well.If you want more gravy add a cup of hot water.Cover and cook till done.Sprinkle chopped corriander leaves on top and serve with roti.