Fennel Egg Curry

I first tasted fennel egg curry at my aunty's house. It's a little bit different from the usual egg curry i tasted before and instantly copied down the recipe from her. When i browsed the recipe in the net, it all sounds similar and i decided to give it a try.

Fennel is something that either you love or hate it. The crunchy and slightly bitter fennel adds a divine flavour to the curry but, be careful not adding too much if you don't want to end up with bitter taste curry. I love the slightly thickened consistency of the gravy which comes from the grated coconut. Pour a generous amount of the gravy on top of hot white rice and enjoy every bit of it.

Ingredients

4 eggs, boiled and cut into halves
4 tbsp grated coconut
1 green chilly
1 cup water
2 medium onion,chopped
2 tomatoes,chopped
3/4 tsp fennel seeds
1/2 tsp mustard seeds
1 tsp red chilly powder
1 tsp coriander powder
1/4 tsp garam masala powder
2 tbsp oil
Salt to taste
Coriander leaves


Methods

Heat 1 tbsp oil in a pan and saute green chilly and onion till wilted. Add chopped tomatoes and saute for 3 minutes. Remove from flame, let it cool.

Grind the sauteed onion mixture with grated coconut into a paste.

Heat remaining 1 tbsp oil in a pan and add the fennel and mustard seeds. Once the mustard seeds splutters add
grounded paste, coriander powder and chilly powder. Saute for 4 minutes. Add salt,water and let it to boil

Reduce flame to medium, add the halved eggs, garam masala powder and cook for 5 minutes.

Remove from heat and garnish with coriander leaves

Serve with white rice