Heat 1 tbsp coconut oil ,in to that add small onion ,2-3 curry leaves, ginger,garlic and grated coconut
Roast coconut till golden brown colour like we roast for theeyal
Now reduce the heat and add turmeric powder ,coriander powder ,chilli powder and pepper powder
Roast till the raw smell goes
Now remove from the stove and allow it cool
Heat 3 tbsp of oil in a non stick kadai
Add finely chopped onion and salt
Then add curry leaves ,crushed fennel seeds and one green chilli
Saute till the onion become light golden brown colour
Then add green chilli slits and finely chopped tomato
Stir well and close the kadai for 5 minutes ,stirring occasionally
By that time tomato will be cooked nicely
Then open the lid and saute for few more minutes or till u see the oil oozing out from the onion -tomato mix
The raw smell of the tomatoes should be avoided
Make a fine paste of that coconut mix which was set aside for cooling ,by adding enough water
Add this paste to the onion-tomato mix and add 3-4 glass of boiling water and allow to boil for 15-20 minutes
After few minutes ,check the salt
Now add eggs(can cut into half if u want ) and stir carefully and allow to cook for few more minutes or until u get a semi medium gravy
By that time the colour of the gravy would be dark brown and u can see oil on the top
By adding 1/4 tsp of sugar enhance the taste ,but not compulsory Finally sprinkle some pepper powder, curry leaves and coconut oil
Close for few minutes
So the tasty egg curry is ready
Serve with Appam ,idiyappam ,chappathi ,rice or whatever dish u like
