Egg Curry with Coconut Milk

This is another add on from my childhood favorites. Not exactly the same but the similar curry used to be the combination for Pathiri in our house. This goes well with idiyappam, chappathi, pathiri, bread and even with some tasty ghee rice.     

Ingredients:             
Eggs                                         4
Onions                                     2
Ginger                                     Small piece
Green Chilly                           2
Tomato                                   1
Potato                                     1
Turmeric Powder                    ¼ tsp
Red Chilly Powder                 2 tsp
Coriander Powder                  1 tsp
Fennel Seeds                          1 tsp
Coconut Milk Powder            2 tbsp
Curry Leaves
Coconut Oil
Salt

Method:
1. Boil the eggs and keep aside.
2. In a pan, heat coconut oil and add fennel seeds.
3. Add sliced onions, green chili, ginger, salt and curry leaves to this.
4. Saute until light brown and add turmeric, coriander and red chilly powder.
5. Saute this until the raw smell goes off.
6. Now add sliced tomato and ½ cup water and saute until tomatoes are well done.
7. Add chopped potatoes to this and cover cook until potatoes are done.
8. Now add 1 cup of coconut milk. I used coconut milk powder but if you have fresh coconut, you can extract the milk.
9. Boil this for around 5 mins and add the boiled eggs to this. I have cut the eggs into half as I like it better that way.
10. Open and cook for 5 mins, off the flame and serve hot.