1. Fry the onion in a large pan until translucent. 2. Add in the green chili, sliced tomatoes and green mango if using. Fry couple of minutes more. 3. Pour in the coconut milk and the water, and bring to boil. Add tumeric, paprika, ground coriander and salt, and let simmer for 10 minutes. 4. If you're using fresh curry leaves rub them between your hands to release the flavour, dried ones can go straight in the pan. Add also the lemon juice and the fresh coriander, simmer for another 10 minutes. 5. If you are using the eggs hard-boiled, add them to the sauce and heat through for 5 minutes. If you want eggs poached, break them gently into the mixture and cook for 3 minutes. 6. Serve with rice and bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
