Egg curry in coconut milk with idiappam

 Hen's egg 4, boil cooked, peeled and silted.
Onion 1, garlic clove 5, ginger 1 inch piece,
curry leaf 1 sprig, egg masala 1 tbsp., coconut milk 2 cups, salt to taste, frozen green peas1cup.
Heat oil in a wok. Drop in curry leaves followed by onion, garlic and ginger. Saute till it is tender.
Add egg masala, salt, sauté for 30 seconds, add
green peas, saute for 2 minutes, add eggs, stir for a minute and add coconut milk, allow to bubble.
Transfer into a serving bowl. Garnish with
chopped cilantro.
Serve with appam, puttu and idiappam during breakfast or dinner.

served  with idiappam