Chettinad Egg Curry

INGREDIENTS: 1. Hard boiled eggs - 6
2. Onion - 1 big
3. Tomatoes - 3
4. Curry leaves - a few
5. Oil - 6 tbsp
6. Salt - as per taste
7. Chilli pd. - 2 tsp
8. Turmeric pd. - 1/2 tsp


FOR PASTE:
1. Coriander seeds - 2 tbsp
2. Dry red chillis -2
3. Pepper corns- 1/2 tsp
4. Fennel seeds - 1/2 tsp
5. Jeera - 1/4 tsp
6. Ginger - 1/2" piece
7. Garlic - 2 cloves (if big in size, use 1)
8. Grated coconut - 1/2 cup


METHOD:

1. Shell eggs and cut into halves. Chop onion lengthwise. Cut tomatoes into cubes or quarters.

2. In a pan or kadai, take 1 tbsp oil. Fry all the ingredients required for the paste till coconut turns golden brown. Grind into a fine paste adding some water (till the ingredients are submerged in water).


3. In a deep dish heat the remaining oil. Saute the chopped onion till it turns soft. Add the tomatoes. Next goes the chilli powder and turmeric powder. Add a pinch of salt and cover cook on low flame till the tomotoes turn mushy.


4. Add the ground paste, eggs, curry leaves and salt. Stir gently and boil for 3 minutes on medium flame.


5. Serve hot with roti / rice.