Ingredients

• Hard boiled eggs - 2
• Onions - 1 medium sized, chopped into cubes
• Tomatoes - 2 medium sized chopped into cubes
• Turmeric powder - a pinch
• Oil - 1 tbsp
• Salt to taste
• For the paste
• Cinnamon stick - 1/2 inch
• Cloves - 3
• Dry red chillies - 6 to 7
• Coriander seeds - 1 tsp
• Fry the cinnamon, cloves, red chillies and coriander seeds in a little oil
• Garlic cloves - 4
• Ginger - 1/2 inch
• Onion - 1 small chopped into rough cubes
• Grated fresh coconut - 1 cup
• Grind the cinnamon, cloves, red chillies and coriander seeds, garlic, ginger, onion and the fresh coconut in a blender into a thick paste while adding a little water, into a smooth paste.
• For the seasoning
• Mustard seeds - 1 tsp
• Cumin - 1 tsp
• Curry leaves - 5 leaves

How to Make Egg Korma with grated coconut

• Heat oil in a pan splutter the mustard seeds and cumin and saute the curry leaves.
• Now add the chopped onions and saute until pink.
• Add the chopped tomatoes and fry for 3 to 4 mins, stirring in between
• To this add the ground masala paste, add a pinch of turmeric powder, add salt and cover the pan with a lid
• Boil this for 10 mins. Add water according to the desired consistency
• Now slit the boiled and peeled eggs lengthwise and add them to the boiling gravy
• Garnish with coriander leaves and serve hot with rice