Egg Kurma (My Version)

Egg-3

Onion-2 medium

Green chilly-2
Tomato-1
Ginger-1small piece
Garlic-2 cloves
Turmeric power-1/4tsp
Kashmiri chilly powder-1/2tsp
Coriander powder-1tsp
Garam masala powder-1/4tsp
Almonds-8-10
Shredded coconut-1/4cup
Coconut oil-1tbsp
Mustard seeds-1/2tsp
Coriander leaves

• Grind tomato,ginger and garlic together and keep it aside.
• Grind coconut and soaked almonds to a fine paste and keep aside.
• Heat 1tbsp oil in a pan and sputter mustard seeds.Add onions and green chilly.Fry till translucent.
• Add turmeric powder,chilly powder ,coriander powder ,salt and garam masala and fry for a minute.
• Add tomato paste and cook until oil separates.
• Add 1 cup water and cook covered for 6-8 minutes. Mix almond paste with 1/2 cup water.Pour it  through a sieve into the curry.Add boiled eggs and coriander leaves.Adjust salt and water.Cook without lid for 3-4 minutes.
• Turn off heat and garnish with chopped coriander leaves.
• Serve with rice,chapathis,appam,idiyappam,puttu etc