EGG AVIYAL

1.EGGS- 4(Hard boiled)

2.Grated coconut- 1/2cup
onion - (chopped)
Curd- 2 tbsp
Salt- to taste
Red chilly pwd- 1 tsp
Corriander pwd- 1 tsp
Cumin seeds- 1/2 tsp(pwder)
Turmeric pwd- 1/4 tsp
Water - 1cup

3.Potato- 1(boiled & sliced lengthwise)

4.Coconut oil - 1tbsp
Curry leaves-few

Half the boiled eggs and keep aside

Blend all the second ingredients in a blender

Heat a pan and boil the pasted ingredients,and add the sliced potatoes and wen it comes to boil add the halved eggs

Finally ,mix oil and curry leaves and garnish

SPICY EGG KURMA

Eggs - 4
onoin - 2
tomato -2
garlic cloves - 4
ginger - 1/2 inch piece
green chilly - 2
corriander leaves - 2 tbsp(chopped)
pepper powder - 2 tsp
tumeric - 1/4 tsp
corriander powder - 1tsp
chilly powder - 1 tsp
garam masala - 1/2 tsp
grated coconut - 1/2 cup
cashew nuts - 10 (soaked in water)
oil
salt

Boil the eggs,remove the shells and make slits on it and set aside

Blend cashew nuts and coconut to a smooth paste

Grind garlic , ginger and chilly together

Heat oil , saute chopped onions and when it is about golden color add ginger garlic chilly paste and stir well

Then add the corriander leaves , salt and chopped tomatoes , saute till the tomatoes are cooked well

Add all the powders and place the eggs in this and cover it with the mixture

Finally pour the coconut solution over it and bring to boil on a low flame...

EGG BURJI

Eggs - 4 (beaten)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Green chilly - 2 (finely chopped)
Corriander leaves - 1/4 cup
Oil - 2 tbsp
Salt -to taste

To grind
Grated coconut - 1/2 cup
Red chilly pwd - 1 tsp
Corriander pwd - 1 tsp
Turmeric pwd - 1/4 tsp
Cumin pwd - 1/4 tsp
Garam masala pwd - 1/4 tsp
Pepper pwd - 1/2 tsp
Onion - 1 small (cubed)
Garlic - 3 pods
Grind all the above ings togather and set aside

Heat oil in a pan and saute onion and chilly till soft...add the tomato and saute again

Add in the beaten eggs and grinded masala with enough salt , stirring till scrambled

Finally add the corriander leaves and remove from flame and serve hot