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Egg Curry

Ingredients

Eggs 4 (hard boiled)
Onions 1 (chopped)
Tomato 1 (chopped)
Green chillies 2-3 chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tps
Jeera powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/4 tsp
Fennel seeds 1/2 tsp
Jeera seeds 1/2 tsp
Cinnamon 1-2
Cloves 1-2
Cardamoms 2-3
Coconut milk 1 cup
Oil 1 tbsp
Salt to taste
Lemon juice 1/2 tsp
Coriander leaves (chopped)

Method:

1. Hard Boil the Eggs.
2. Grind to fine puree, Green chillies, ginger-garlic paste, Red chilli powder, coriander powder, fennel seeds, Jeera powder & Garam masala
3. Heat Oil in Kadai. Saute The whole garam masala (cloves, cinnamon & cardamoms). Then saute Jeera seeds for a minute or so.
4. Then saute Onions. Fry until it is transparent. Then add the ground masala & cook it until the masala separates.
5. Once the masala is cooked well add the tomatoes & saute well until the tomato cooks. Then add a cup of water & salt to taste. Cover & Cook it for 15-20 mts on medium heat, to make a smooth gravy.
6. In the mean time, Peel the egg & half them length wise.
7. Once the gravy is done, then add the coconut milk & mix well & bring the gravy to a boil. Add little lemon juice & mix well.
8. Then lay the legs gently, with the Yellow facing upwards & Garnish with chopped Coriander. Serve Hot.