The egg is very well highlighted in this Egg Korma recipe. This is a very rich meal with either rice or chappathis. Egg Korma is ideal for lunch. The spiciness of the meal is perfect to waken up the senses especially since you usually get sleepy early in the afternoon. Egg itself prevents you from getting sleepy and therefore would be an excellent means to be more productive.

• 4 large eggs
• ½ c grated coconut
• 4-6 chilis (green)
• ½ teaspoon shah jeera or black cumin (seeds)
• 2 medium onions (chopped)
• 2 large tomatoes (chopped)
• 1 small piece of ginger (chopped)
• 2 garlic cloves (chopped)
• ¼ teaspoons powdered turmeric
• ½ teaspoon garam masala
• Coriander leaves (1 handful)
• Curry leaves (according to taste)
• 1 teaspoon mustard (seeds)
• Oil (as needed)
• Salt (as needed)

1. After boiling the eggs, peel them, score them, and set aside.
2. Combine the shah jeera and grated coconut. Mix and grind until pasty. Set aside.
3. Add in the prepared ginger, garlic, onions, and tomatoes. Score the chillis.
4. On heated and oiled pan, fry the onions first.
5. Add in the chillies, garlic, and ginger until they turn brown. 
6. Add in the tomatoes. Soften.
7. Add in the shah jeera, coriander, turmeric, and chilli. Sauté until fragrant. 
8. Add in the coconut-shah jeera paste and fry until the smell is right.
9. Add in 2 c of water. Add salt to taste. Let it boil.
10. Add in the prepared eggs. Simmer until thick.
11. Sprinkle in the garam masala. Mix well.
12. When the sauce is thick enough, turn off the heat.
13. Garnish egg korma with chopped coriander leaves.