Ingredients

• 6 - eggs
• 1.5 - onion
• 4 - green chillies
• 1 - tomato
• 4 tbsp - grated coconut
• 1 tbsp - dhania powder
• 1/2 tbsp - jeera powder
• 1 tbsp - ginger-garlic paste
• 1/2 tbsp - garam masala powder
• A pinch of methi powder
• Little tamarind (if desired)

How to Make Egg Masala

• Soak tamarind in some water.
• Chop green chillies and one full onion and grind it to paste along with grated coconut.
• Cut the 1/2 onion and the tomato into small pieces.
• Boil the eggs and remove the shell.
• Temper the spices in a vessel and add ginger-garlic paste and sliced onions.
• When the onion turns golden brown, add sliced tomato.
• When the tomato is cooked, add the ground paste. Add required salt and cover the vessel with a lid.
• After ten minutes, add the juice of the soaked tamarind to the curry.
• Make some slits in the eggs and add them into the curry. Cover it and leave it for 10 minutes.
• Add dhania powder, jeera powder, methi powder and garam masala powder.
• Garnish with coriander leaves.
• Allow the curry to cook till the eggs absorb the flavour.