Traditional Kerala Egg Curry with Mustard Seeds and Fenugreek

1Hard boil the eggs (4 large) in a pot of water for about 10-12 minutes. Once cooked, cool them under running water, peel, and set aside.

2In a large pan, heat the vegetable oil (2 tablespoons) over medium heat. Add the mustard seeds (2 tablespoons) and fenugreek seeds (1 teaspoon). Allow them to splutter and become fragrant.

3Add the finely chopped onions to the pan and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (1 tablespoon) and green chilies, (2) cooking for another 2-3 minutes until the raw smell disappears.

5Add the chopped tomatoes (2 medium) and cook until they soften and the oil starts to separate from the mixture.

6Sprinkle in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and coriander powder (1 teaspoon). Mix well and cook for another 2 minutes to allow the spices to bloom.

7Pour in the coconut milk (1 cup) and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally.

8Carefully add the boiled eggs (4 large) to the curry, ensuring they are coated with the sauce. Simmer for an additional 5 minutes to allow the flavors to meld together.

9Add the fresh curry leaves (2 tablespoons) and season with salt to taste. Stir gently to combine.

10Remove from heat and garnish with fresh coriander leaves before serving.