Ingredients:4 boiled eggs, cut into halves
2 onions, chopped
1 green chilli
2 tomatoes, chopped
4-5 tbsps fresh coconut
3/4 tsp fennel seeds/saunf pwd
1 tsp coriander pwd
1 tsp red chilli pwd
1/4 tsp garam masala pwd (2 cloves, 1″ cinnamon, 1 elaichi)
coriander leaves for garnish
salt to taste
2 tbsps oil
Directions
Step 1 Heat half a tbsp of oil in a heavy bottomed vessel, add half of the onions and green chilli and saute till transparent. Add a few tbsps of chopped tomatoes and saute further for another 4 mts. Remove from heat, cool and grind to a paste along with grated coconut.
Step 2 In the same vessel add the remaining oil, add the remaining chopped onions and saute till transparent. Add saunf pwd, coriander pwd and salt and combine.
Step 3 Add the ground masala paste and cook for 4-5 mts. Add the remaining chopped tomatoes and cook for 3-4 mts. Add a little less than a cup of water and bring to boil.
Step 4 Add the boiled egg halves and let it cook in this masala for 5-6 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
Step 5 Add garam masala pwd and coriander leaves. Turn off heat and serve hot with rotis or white rice.
