Egg curry

Ingredients

1. Egg - 4
2. Onion - 1 medium
3. Potato - 3-4 medium
4. Tomato - 1 medium
5. Green chilli - 1
6. Turmeric powder - 0.5 tbsp
7. Red chilli powder - 1 tbsp
8. Coriander powder - 1.5 tbsp
9. Garam masala - 1 tbsp
10. Ginger - garlic paste - 1tbsp
11. Fennel seeds - 0.5 tbsp
12. Coconut milk - 1 cup
13. Water - 3/4 cup
14. Mustard
15. Oil - 2 tsp
16. Shallot - 5
17. Curry leaves - 1 twig
18. Salt - 1 tsp (to taste)

Procedure

1. Place the egg in a vessel and fill it with cool water. Add a pinch of salt to this to prevent egg from breaking
2. Boil the water in high heat. Once it starts boiling, reduce the heat to low and leave it for 10 minutes. Once it has cooled peel the eggs. Poke the eggs with a knife.
3. Cube the potatoes and tomato
4. Cut onion into thin slices
5. Vertically cut the green chillies
6. In the cooker, add potato, onion, tomato, ginger garlic paste, turmeric powder, chilli powder, coriander powder, garam masala, salt and water
7. Heat the cooker, switch off after 8 whistles
8. Once the cooker is cooled and the steam is released by itself, add coconut milk to the curry. Gently mash the potatoes inside the cooker. 
9. Add egg into the curry.
10. Heat for 5 minutes or till the required consistency is achieved
11. Heat a small tawa. Add oil to the tawa when it hot
12. When the oil is hot, splutter the mustard
13. Add fennel seeds, shallot, curry leaves 
14. Add this into the curry.
15. Serve this delicious egg curry with Appam / idiyappam