Keralan Egg Curry with Drumsticks

Method

1. 1Heat coconut oil, crackle mustard and curry leaves; add onions and brown lightly.
2. 2Stir in ginger-garlic, then tomatoes, chilli, coriander powder and salt; cook till oil separates.
3. 3Add drumsticks with thin coconut milk; cover and gently bubble 10 minutes till the drumsticks soften.
4. 4Slip in halved eggs and warm 4 minutes so they soak up the gravy.
5. 5Lower heat completely, stir in thick coconut milk — never boil after this.
6. 6Finish with garam masala — silky orange-flecked curry with vegetable bite.