Egg kurma forms the staple Sunday breakfast menu in our house. I like it with whole eggs whereas my husband likes it with bulls eyes all around

Ingredients
Eggs – 4
Onion – 2 chopped finely
Tomato – 1 chopped finely
Bay Leaf – 1
Cumin Seeds – 1/4 tsp
Curry leaves – 2 sprigs
Turmeric Powder – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Salt to taste
Ghee – 1 tsp
Oil – 2 tsp
Coriander leaves for garnishing

To grind to a semi thick liquid
Grated Coconut – 1/2 cup
Cashews – 2
Pottukadalai  – 1 tsp
Water as u need

To grind to a thick paste
Green chilli small – 2
Clove – 1
Cardamom – 1
Cinnamon stick small – 1
Sombu (Fennel seeds) – 1/4 tsp
Garlic – 3 cloves
Ginger – 1 inch

Method
Hard boil the eggs, peel and skin and keep aside. Now heat ghee and oil in a pan, add bay leaf, cumin seeds and curry leaves. Let this sizzle for some time and add the ground chili paste and fry over low flame till the raw smell goes away.

Then add chopped onions to this fry for another 5 minutes to brown them. Now add the chopped tomatoes and cook till soft. Add the turmeric powder, red chili

powder, coriander powder and salt. Fry this masala for 3 minutes or till the oil leaves the sides. Add the coconut cashew paste along with little water (adjust water accordingly) and boiled eggs. Simmer for 4 minutes and garnish with coriander leaves. Goes well with idlis, dosais, chappatis or rather with any kind of tiffin.