Egg Curry

6 boiled eggs

1 tablespoon  oil

1/4 teaspoon turmeric powder

1/4 teaspoon red chili powder

4 tablespoons  oil

1 teaspoon cumin seeds [Optional]

1/2 cup tomato

2 teaspoon Kashmiri red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1 boiled egg

Salt to taste

1 cup shredded coconut

6 garlic cloves

1 inch cinnamon

4 cloves

1 black cardamom

5 black pepper corns

1 teaspoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon sesame seeds

1/2 cup onion

2 green chilies

2 tablespoon coriander leaves

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1) Heat 1 tablespoon of oil in a pan . Make slits on 6 boiled eggs and add to the pan.

2) Add red chili powder and turmeric powder to the pan. Mix well.

3) Fry eggs for 3-4 minutes. Keep it aside.

4) Dry roast coconut, garlic, cinnamon, cloves, cardamom, black pepper corns, cumin seeds, coriander seeds, sesame seeds, onion until golden brown. Turn off the flame and allow it to cool down.

5) Grind roasted mixture with green chili and coriander leaves to a fine paste. Keep it aside.

6) Heat 4 tablespoons of oil in a pan. Splutter cumin seeds. (skip this if you don't like more cumin flavor). Add tomatoes and cook it well.

8) Time to add ground coconut paste, Kashmiri red chili powder,  turmeric powder and garam masala. Mix well and cook this until oil the oil separates. 

9) Add 1 cup of water and 1 boiled egg pieces. Mix everything well and allow it to boil.

10) Now add fried eggs and curry leaves. Simmer for 2 more minutes and turn off the flame.

11) Sprinkle some coriander leaves  and serve hot with chapati/rice.