MUGHLAI EGG CURRY

INGREDIENTS
    

Eggs                                                                   4

Onion(chopped)                                                 3

Green chillies                                                     3

Ginger-garlic paste                           1 tablespoon

Tomato(chopped)                                               2

Coconut milk                                               1 cup

Curd                                                     2 teaspoon

Milk                                                          1/4 cup

Jeera powder                                     1/4 teaspoon

Kashmiri chilly powder                       1 teaspoon

Turmeric powder                              1/4 teaspoon

Coriander powder                          1 1/2 teaspoon

Garam Masala powder                         2 teaspoon

Cashewnuts                                                         6

Almonds                                                              8

Ghee                                                     4 teaspoon

Salt                                                             to taste

METHOD

Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
Grind almond,cashew,chopped onions,ginger-garlic paste and greenchillies into a fine paste.
Heat ghee in a pan.Add the paste to it and saute well..
Add milk little by little in quantity and stir well till oil separates.
Add jeera powder,red chilli powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
Once it gets dry,Add coconut milk to it and boil for 1-2 mins.
Now break the eggs and add one by one to it,leave it for 2 minutes and mix.
Garnish with coriander leaves.

Serve hot with Idly/Idiyappam/Indian breads..