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

Method:

1. Boil the eggs, cut into halves and keep aside.
2. 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.
3. Add tomatoes, coconut, salt, ginger and garlic and continue cooking till the tomatoes are soft.
4. Add the powdered masalas, coriander leaves and cook on a low flame till oil separates.
5. Cool and grind the onion-tomato mixture to a smooth paste.
6. Add sufficient water to make a slightly thick gravy and boil.
7. Add garam masala powder and mix well.
8. Add the eggs and simmer for a few minutes.
9. Garnish with finely chopped coriander leaves.
10. Serve hot with rice or rotis.

Recipe courtesy of Anita Raheja