Instant Pot Egg Curry (Muttai Kuzhambhu)

I have already posted SPICY PEPPER EGG DROP CURRY... This one is a normal egg curry that I do usually for hot rice. But it goes well with poori, chappathi and rotis too. Check out my EGG RECIPES too....

Cooking time: 10 mins

Serving: 4

Ingredients:

Egg - 4 (am adding two boiled eggs and two eggs for dropping in curry)
Onion - 1 (big, chopped)
Tomato - 2 (big, chopped)
Green chilli - 2 (broken)
Ginger garlic paste - 3 tspn
Turmeric - 1/2 tspn
Kuzhambhu chilli powder - 1 1/2 tbsn or (coriander powder and chilli powder - 3:2 tspn)
Mint leaves - few
Curry leaves - few
Coriander leaves - few (chopped)
Cinnamon - 4 small pieces
Cloves - 4
Star anise - 1
Bayleaf - 3
Stone flower - 3 pieces
Sesame oil - 3 tspn
Salt to taste

To Grind:

Grated coconut - 1/2 cup
Almond - 4
Fennel seeds - 1 tspn
Poppy seeds - 1 tspn

Method:

1. Grab all the ingredients. Grind the ingredients for it into a fine paste by adding water.

2. Switch on the IP. Press the saute mode. Add oil. Add bayleaf, cinnamon, cloves, staranise, Stone flower.

3. Add onions, green chillies and saute till it becomes light brown.

4. Add ginger garlic paste and saute till the raw smell goes.

5. Add tomato, salt, turmeric, Kuzhambhu chilli powder and saute till it becomes like a masala.

6. Add grinded masala.

7. Add 1 1/2 cups of water. Mix well. Add the boiled eggs and carefully drop the other two eggs. Add mint leaves. Don't mix now.

8. Close the lid. Press the manual or pressure cook mode for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

9. Open the lid. Add coriander leaves.

10. Egg Curry is ready to serve hot.