4 eggs
1 cup french beans, cut into 1 inch pieces
2 tbsp cooking oil
2 green chilies
1 medium sized onion, chopped
2 medium sized tomatoes, chopped
1/2 tsp ginger garlic paste
1/2 tsp mustard seeds
1/2 tsp jeera (cumin) seeds
A few curry leaves (optional)
Salt to taste
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp pepper powder
1/4 cup coconut milk
1/2 tsp baking soda
1 tbsp fresh coriander, finely chopped
To be pounded into powder:
1/2 tsp roasted dhania (coriander) seeds
1/2 tsp roasted jeera (cumin) seeds
1 clove
1 cardamom
1/2 inch cinnamon (dalchini)
Mix all the ingredients and blend to a coarse powder

Egg Curry With French Beans

1. Hard boil the eggs. Deshell the eggs, cut them to half and keep aside.
2. Boil 3 cups of water. Add baking soda. Add chopped beans and cook until the beans are soft yet crispy. Drain the water and keep the beans aside.
3. Heat the oil in a skillet. Add mustard seeds, cumin seeds and when the seeds stop spluttering, add curry leaves, turmeric powder, chopped onion and green chilies. Fry for 2-3 minutes or until the onions become light golden brown.
4. Add tomatoes, red chili powder, pepper powder, salt, and the ground masala powder. Cover and cook for 5 minutes, or until the oil leaves the gravy.
5. Now add the cooked beans, halved eggs and coconut milk. Cover and cook for another 2 minutes on medium heat. Remove from heat and garnish with chopped coriander.
6. This dish goes well with plain rice, pulao, chapaties. You can add any of favorite vegetables like carrots, cauliflower, eggplant etc.
   Serves: 4
   Preparation time: 30 minutes