How to make authentic south indian egg pakora curry.

Prepare the Pakoras, slice boiled eggs in half. mix chickpea flour, salt, chili powder, and water to make a thick batter. coat the egg slices and deep fry until golden.

Saute spices, heat oil in a pan, add mustard seeds, and let them splutter. toss in curry leaves and sauté for a few seconds.

Cook the Base, add chopped onions and cook until golden brown. stir in the tomato puree, turmeric, chili powder, garam masala, and salt. cook until the oil separates.

Add Coconut Milk, pour in a little water and coconut milk for a creamy texture. let it simmer for 5-7 minutes.

Add the Pakoras, gently place the egg pakoras into the curry and simmer for another 5 minutes, allowing the flavors to blend.

Serve Hot, garnish with coriander leaves and serve hot with steamed rice or parathas.