Method:

To make or to prepare green masala egg curry –

Add coconut, poppy seeds, clove and cinnamon in a mixer jar, grind it to make a powder without adding water to it,

When it is ready add all the other ingredients to grind

Grind it to a paste by adding water and keep ready.

Boil egg by adding 1 tsp of salt, for 10 to 15 min

When it is done, remove the shell of the boiled eggs, and set aside.

Heat oil in a pan, when it is hot add mustard seeds, allow it to sizzle, add chopped coriander and mint, saute until onion turns to light brown, then break an egg add directly into the mixture and fry until it get scrambles,

Add grounded masala paste, saute for a while, combine water to your consistency, (bring it to a consistency where the curry must be not too thick or too thin, it should be medium thick in consistency) add salt to taste, bring it to boil,

Give 4 to 5 vertical cut on boiled eggs (or pierce boiled egg with fork, so that the masala gets inside the egg easily), Add it to the boiling curry and boil it to 5 – 6 min in a medium flame, stir once or twice before it is done. Rest it for 5 to 6 min before you serve.

Transfer the dish to a serving dish and enjoy it with rice or roti’s.

Note –

Always add very less quantity of spice to prepare egg curry, compared to other non veg varieties, to get a perfect taste.

Adding egg while seasoning is optional, You can just season the curry and add grounded paste.

You can add 4 to 5 pepper corns, while grinding, along with all other ingredients.