Kerala Egg Curry

1. Hard boil the eggs, peel them, and make 3-4 shallow vertical cuts on each egg so the gravy absorbs inside.

2. Heat coconut oil in a pan. Add curry leaves, green chillies, and ginger-garlic paste; saute until fragrant.

3. Add sliced onions and cook over medium heat until deep golden brown.

4. Turn heat to low and add turmeric, red chilli powder, coriander powder, garam masala, and salt. Roast the spices for 1 minute without burning.

5. Add chopped tomatoes and cook until soft and oil starts separating from the masala base.

6. Pour in ½ cup of warm water (or thin coconut milk) and bring to a simmer to create a rich gravy consistency.

7. Gently place the boiled eggs into the simmering curry and coat them with the gravy.

8. Stir in thick coconut milk, reduce to low heat, and simmer for 2-3 minutes. Do not boil vigorously after adding coconut milk.

9. Garnish with a fresh dash of fried curry leaves and serve hot.