Mushroom Egg Curry

Ingredients
Eggs – 4
Mushroom – 6
Potato – 1 small
Red onion – 1 medium
Tomato – 2 medium
Red chilly powder – 1 tsp
Turmeric – 1/4 tsp

To grind
Coconut – 3 tbsps
Ginger garlic paste – 1 tsp
Cardamom – 3
Cloves – 2
Cinnamon – 1 inch
Cashew nuts or almonds – 5 to 6
Cilantro – 1 tbsp
Mint – 8 to 10 leaves

Method
1. Grind all the ingredients “to grind” into a very smooth paste adding little water(I used the kitchen aid coffee grinder).
2. Heat oil in the pan fry the sliced onion until soft add the chopped tomates and fry till it mashed well and oil seperates.
3. Now add red chilly, turmeric powders, ground masala fry for 3 to 4 mins.
4. Add the mushroom and pototo pieces, add two cups of water add salt and cover it with a lid and cook for 8 to 10 mins.
5. In the mean time boil the eggs for 10mins, remove the shells and make some slits over the egg and keep it ready.
6. Once the curry starts to thicken add the eggs and chopped cilantro mixed it once and cook for further few mins.
7. Now the delicious curry is ready to go.