Ingredients

• 6 - eggs
• 5 tbsp - oil
• 3 - medium sized onions (finely sliced)
• 3 - green chillies (chopped)
• 3 - medium sized tomatoes ( finely chopped)
• 1/2 cup - coconut (finely grated)
• 1- piece of ginger (crushed)
• 8 to 10 cloves - garlic (crushed)
• 2 tsp - red chilli powder
• 2 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 1 small bunch - coriander leaves (chopped)
• 1/2 tsp - garam masala powder
• 2 tbsp - finely chopped coriander leaves (to garnish)
• Sufficient water to make the gravy
• Salt to taste

How to Make Eggs in Coconut Gravy

• Boil the eggs, cut into halves and keep aside.
• Lightly heat oil in a kadai or a heavy bottomed vessel and saute onions and green chillies on a low flame till the onions turn light brown.
• Add tomatoes, coconut, salt, ginger and garlic and continue cooking till the tomatoes are soft.
• Add the powdered masalas, coriander leaves and cook on a low flame till oil separates.
• Cool and grind the onion-tomato mixture to a smooth paste.
• Add sufficient water to make a slightly thick gravy and boil.
• Add garam masala powder and mix well.
• Add the eggs and simmer for a few minutes.
• Garnish with finely chopped coriander leaves.
• Serve hot with rice or rotis.