Nadan Style Egg Curry

Ingredients :

Eggs boiled: 6

Onions chopped: 2 big
Tomato sliced: 1 medium
Cooked Potato: 1 big
Ginger chopped: 1 tbsp
Garlic chopped: 1 tbsp
Green chilli: 3 nos
Thick Coconut milk: 1/2 cup
Thin coconut milk: 1 cup
Turmeric powder: 1/4 tsp
Chilly powder: 1/4 tbsp
Coriander powder: 1 tbsp
Fennel seed powder: 2 tsp
Garam masala powder: 1 tsp
Curry leaves: 1 spring
Salt to taste
Oil

Method:
Heat oil in a pan, add ginger, garlic, curry leaves and green chilli, saute for 2-3 minutes. Add onions and salt, sauté till it turns golden color. Add tomato, fry until the oil seperates. Add chilli powder, turmeric powder, coriander powder, fennel seed powder and garam masala powder, saute well until the raw smell goes. Pour the thin coconut milk to this and allow to boil. Add potato pieces. Cover and cook in a medium flame for 5-10 minutes. Pour thick coconut milk. Add eggs. Cook for another 2-3 minutes in low flame. Serve hot with appam or chappathi.