Bull's eye Egg Curry

       Bull’s eye egg curry is a delicious preparation with eggs in coconut gravy. It is one of my favorite recipe from my mother’s kitchen. It’s a perfect combination with pathiri and appam. This recipe ingredients serves for two person only; you can increase the amount of eggs and gravy used here as per your crowd.

Ingredients:

1. Egg-2
2. Grated coconut-3tbsp
3. Shallots chopped- ¼ cup
4. Green chilly-1
5. Fennel seeds- ½ tsp
6. Turmeric powder- ½ tsp
7. Coriander powder- ½ tsp
8. Pepper powder-1tsp
9. Garam masala- ¼ tsp
10. Oil-1tbsp
11. Mustard seeds- ½ tsp
12. Curry leaves-1string

Preparation:

• Dry roast the grated coconut until slightly golden in color.
• Add turmeric powder and saute for a minute.
• Switch off the flame add all the other powders.
• Grind it in to a fine paste with little water.
• Heat oil in pan and splutter mustard seeds.
• Add shallots and green chilly; sauté until golden in color.
• Add coconut paste along with a cup of water.
• When it starts boiling; makes the flame medium.
• Crack each egg directly in to the curry on two sides.
• Do not stir it after adding egg.
• Cook covered for about 10-15 minutes or until the eggs cooked nicely like bull’s eye and the gravy thickens.
• Serve hot with appam or pathiri.

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