Name: South Indian egg curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 eggs ( boiled); 2 tbsps oil; ½ to ¾ tsp cumin (or jeera); 1 to 2 sprigs curry leaves (or kadi patta or mint or pudina); 1 cup onions (finely chopped ); 1 green chili ( chopped); 1 ¼ tsp ginger garlic paste; 2 tomatoes (finely chopped or pureed); 8 cashews (or 4 tbsps of coconut (optional)); 1/8 tsp turmeric (or haldi); ¾ tsp red chili powder (or lal mirch powder); ¾ to 1 tsp garam masala powder; 1 tsp coriander powder (or daniya powder); Salt as needed ((I used more than ½ tsp)); ¾ to 1 cup Water (or as needed); 3 tbsp Coriander leaves (or cilantro chopped); 3 tbsp coconut milk ((optional))