Bull’s eye in Coconut Gravy/ Bull’s eye Curry

I love the fact that the seasons here can be clearlyly distinguished by changes in the weather and surroundings rather than looking up the calendar. It’s raining cats and dogs today here and the husband is away for a five day course. I had my mind all set up for a healthy regime; I thought I kick will start my walking routine along the beach and have some solitary time for myself. Then it comes, the rain, the wind and the cold weather that toppled up all my plans. I was stuck at home, thought I will sit and do some blogging and share a recipe that I make again and again.

This egg curry is simple by all means. It uses less ingredients and is quite a mild curry. It is also made slightly in an unusual way where raw eggs are added directly to the gravy and slowly cooked, rather than adding boiled eggs. Eggs are poached in the curry until well cooked and smothered in gravy. I normally serve it along with Nool puttu/idi appam/ string hoppers, bread, Ari dosa etc. You can also add boiled eggs instead and add potatoes and cook it before adding eggs too.

Bull’s eye in coconut Gravy/ Bull’s eye curry

Preparation time 10 minutes

Cooking time 20-30 minutes

Ingredients:

5 Eggs

2 Tbsp coconut/vegetable oil

3/4 tsp mustard seeds

2 twigs curry leaves

3-4 green chillies slit lengthwise

2 large onions sliced (2 cups)

1 tsp grated ginger

1 tsp grated garlic (optional)

½ tsp turmeric

1 large tomato

2 ½ cups thick coconut milk

¼ tsp garam masala

Preparations:

1.Place a medium saucepan on medium heat and add oil. When hot, splutter mustard seeds.

2. Add in curry leaves and green chillies and cook them for few seconds.

3. Throw in the sliced onions, cover and cook till golden.

4. Add in grated ginger and garlic, sauté until the raw smell goes off.

5. Add turmeric powder and sauté for a minute.

6. Lower the heat and pour in the coconut milk and add chopped tomato.

7. When small bubbles started appearing on the sides or the curry starts steaming, break eggs,pour gently onto 5 different spots holding the egg very close to the gravy. Do it gently so that the egg yolk doesn’t break. Cover the pan and cook for 5 minutes on low- medium heat. Do not boil and do not stir once the egg is added as it will scramble up the eggs.

8. Once the eggs are cooked, sprinkle on the garam masala and few curry leaves and gently swirl the pan. Serve with plain bread, appams, idi appams etc.