Egg in coconut milk gravy

I have never cooked so much egg as i have cooked in this three months :)   so here is one more of the egg recipe. My mom uses coconut milk but it can be substituted with any milk .The curry leaves and coconut milk gives the gravy a very unique south indian taste.

Egg - 4  boiled and halved

Onion - 1/4 cup chopped fine

Tomato - 1/2 cup chopped fine

Ginger -1/2 tsp chopped fine

Curry Leaves - a few

Mustard seeds - 1/4 tsp

Turmeric - 1/4 tsp

Chili Pw - 3/4 tsp

Coriander Pw - 1/2 tsp

Kerala Garam Masala - 1/2 tsp

Coconut Milk - 1/4 cup

Coriander leaves  for garnish

Salt to taste

Oil - 1 tbsp

1. Take a sauce pan and keep egg in one single layer.

2. Cover with water and bring it to boil.

3. Remove from flame and cover and keep aside for 10 minutes.

4. Once cooled peel the shell and cut into half.

5. Heat oil and mustard seeds and let it pop.

6. Add curry leaves ,ginger  and onion and cook till onion is translucent.

7. Add turmeric, chili , coriander and salt.

8. Add tomato , mix well and cover and cook.

9. When oil starts to separate add garam masala.

10. Drop the keep halves and simmer for 3 minutes.

11. Now add the coconut milk and switch of the flame.

13. Garnish with coriander leaves and serve.