Egg curry

 Hen eggs 5, boiled, remove shells and halved.
Potato 2, boiled, peeled and cubed, Onion 1, garlic cloves 4,
ginger 1" piece, green chilly 3, all thinly sliced, egg masala 1 tbsp., curry leaf a sprig, tomato 1, cubed, salt to taste, coconut milk 1 cup.
Heat oil in pan, drop in onion, sauté till tender, add curry leaf, ginger, chilly and garlic, sauté till cooked, add egg masala, sauté for 30 seconds, add potato and tomato, combine well, add 2 cups boiling water, allow to cook well. Add coconut milk and eggs.
Carefully mix and pour the gravy over the egg halves.
Serve with appam.