Ceylon Egg Curry

Ingredients 

• Eggs - 5
• Onion -1 (finely chopped)
• Tomatoes - 2 (finely chopped)
• Ginger-Garlic Paste - 11/2 tbsp
• Green chilli - 2 (slitted) 

• Oil  -  2  tbsp
• Cinnamon stick - 1/2 inch size
• Cardamom - 1
• Cloves - 2
• Kalpasi (black stone flower) - 2
• Curry Leaves - hand full

• Turmeric powder - a pinch
• Red Chilly Powder - 2 tsp
• Coriander / Dhaniya Powder - 3 tsp
• Coconut Milk - 1 cup 
• Coriander leaves - 1 tbsp (to garnish)

Method

To prepare steamed egg cake - In a large bowl beat the eggs along with the yolk till its quantity doubles. Transfer it to another bowl that is greased with ghee or oil. Now pressure cook it in a medium flame for 3 to 4 whistles with one cup of water by closing the bowl with a lid. Once the egg cake cools down cut them into squares.

Heat oil in a pan and add cinnamon, cloves, cardamom, kalpasi, curry leaves. After few seconds add onion and salt and fry till golden brown, mean time add turmeric powder, green chilly and ginger garlic paste. Then add tomato and wait till it is mashy. Now add red chilly powder, coriander powder. After raw smell settles down add the egg cake and coconut milk and leave it to simmer for 5 to 8 min.

Garnish with coriander leaves.

Tips

* Cake could be cut in any shape as desired but the square gives it a paneer look and feel
* Adding salt after adding onion cooks the onion faster. I usually add salt in two halves once after adding onion and once after adding tomato so that it cooks faster.
* consistency could be varied depending on your main dish (roti/chapathi/rice)