Potato Egg Curry with Coconut Milk

This is a non-veg curry which goes well with chapathi/appam. Check the appam recipes here->Appam Traditional Recipe and Appam easy recipe

Ingredients:

Potato	2(small)
Egg	3 or 4
Onion	1(big)
Tomato	1(medium)
Green Chilly	3(small)
Ginger	1 inch piece
Garlic	5 cloves
Thick Coconut Milk(Onnam Pal)	3/4 cup
Thin Coconut Milk(Rendam Pal)	3/4 cup
Salt	to taste
Chilly Powder	1 tspoon
Coriander Powder	2 tspoon

To temper:

Oil	1 tbl spoon
Mustard	1/2 tspoon
Dry Red Chilly	3
Curry Leaves	1 Sprig
Whole Garam Masala	Cloves(2),cinnamon(1 inch),cardamom(2),bayleaves(1)

Preparation:

(1) Peel the skin of onion and chop it to small thin slices. Also chop tomato, green chilly, ginger and garlic. Also add eggs in hot water and allow to boil. After that cut boiled eggs into two halves. Keep everything aside.

(2) Also make needed coconut milk. For that take around 1/4 cup of grated coconut and add 1/2 cup of water to it. Grind it in a mixer/blender and make a fine paste. Extract around 3/4 cup of thick coconut milk by squeezing the ground paste using a strainer. This is called as onnam pal. Again add the same coconut to the mixer and add around 1/2 cup of water to it. Grind once again. Extract the remaining coconut milk from ground paste and make around 3/4 cup of thin coconut milk. This will be watery and called as rendam pal. Keep it aside (You can also use store bought coconut milk).

(3) Mean while heat oil in a pan and add the whole garam masalas one by one. After that temper with the rest of ingredients shown under table "to temper" heading. Now add ginger and garlic. Saute till the raw smell leaves. Now add onion slices with little salt. Saute till color of onion turns brownish. 

(4) To this add chopped tomato. Saute once and pour thin coconut milk. Close the vessel with a lid and allow to boil till onion slices are cooked well and coconut milk is completely dried off. 

(5) To this add chilly powder, coriander powder and mix well till the raw smell leaves. Immediately add 1 cup of water and allow to boil. Once water starts boiling add potato pieces and egg pieces upside down. Allow to boil for another 5 minutes in medium flame. 

(6) Now pour the thick coconut milk to it. Heat it for some seconds in low flame. Switch off the flame. Your potato egg curry is now ready. Close the vessel with a lid for 10 minutes before serving.

Have it with appam/chapathi. I had it with appam..

Tips:

• Don't boil thick coconut milk as it  will curdle. 
• Adjust spiciness(green chilly/chilly powder) according to your taste.