Peel the boiled eggs and cut them into two parts.
Heat oil in the pan over gas. Add chopped mustard seeds and curry leaves.
After this, add onion and cook on medium flame until golden.
Now add ginger-garlic paste and green chillies and cook for a minute.
Then add tomatoes to the pan and cook till it becomes soft.
Add turmeric, coriander, red chili powder and salt and cook it for one minute.
Then add coconut milk to gravy and cook on a low flame.
- When the gravy starts appearing to separate the oil, then flush the medium. Then put the eggs in the gravy.
Now add garam masala powder and black pepper in the vegetable and mix the gas. - Ready South Indian egg masala curry. Serve it with roti and rice by garnishing green coriander leaves.