Varutharacha Egg Curry / Egg Curry in Roasted Coconut Gravy

Heat a pan and add oil.

When the oil becomes hot, add fennel seeds, cinnamon, cardamom, cloves, and pepper. Sauté for 10 seconds.

Add the grated coconut and sauté until it turns golden brown on medium flame.

Turn the flame to low and add chili powder, turmeric powder, and coriander powder. Sauté for a few seconds.

Turn off the flame and let the mixture cool completely.

Transfer the mixture to a mixer jar and grind it into a fine paste by adding enough water. Set aside.

Heat a kadai and add oil.

Add chopped onions and sauté until they turn light brown.

Add ginger garlic paste and sauté until the raw smell disappears.

Add chopped tomatoes and sauté until the oil separates. Add curry leaves and mix well.

Add the roasted coconut paste, enough water, and salt. Adjust the consistency as per your preference.

Let the curry boil for 4-5 minutes.

Turn the flame to low and crack open the eggs directly into the hot gravy. Do not stir for 3-4 minutes to retain the shape of the eggs.

Once the eggs are cooked, turn off the flame and garnish with chopped coriander leaves.