Boiled eggs cooked in specially ground masala gravy.

SIMPLE EGG CURRY

Ingredients

6 eggs, hard boiled and halved
2 medium onions, finely chopped
½ cup scraped fresh coconut
½ inch cinnamon
4-5 black peppercorns
3-4 cloves
1 green chilli, roughly chopped
4-5 garlic cloves
½ inch ginger, roughly chopped
2 tablespoons coriander seeds
½ teaspoon fennel seeds
5-6 fresh coriander sprigs + for garnishing
2 tablespoons oil
Salt to taste
¼ teaspoon turmeric powder
2 teaspoons red chilli powder
2-3 kokum petals

Method

1. Grind together coconut, half of onion, cinnamon, peppercorns, cloves, green chilli, garlic, ginger, coriander seeds, fennel seeds and 5-6 coriander sprigs alongwith water into a smooth paste.
2. Heat oil in a deep non-stick pan. Add remaining onion and sauté on high heat for 1 minute. Add salt and sauté for 2-3 minutes or till onion turns golden brown.
3. Add ground coconut paste, mix and cook on high heat for 4-5 minutes or till the oil separates.
4. Add turmeric powder, chilli powder and salt and mix. Add 2½ cups water, mix, cover and cook for 2 minutes.
5. Reduce heat, add kokum petals and halved eggs, mix, cover and cook for 2 minutes.
6. Serve hot garnished with coriander sprigs.

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