Ingredients:

• Hard boiled eggs – 2
• Onions – 1 medium sized, chopped into cubes
• Tomatoes – 2 medium sized chopped into cubes
• Turmeric powder – a pinch
• Oil – 1 tbsp
• Salt to taste
• For the paste
• Cinnamon stick – 1/2 inch
• Cloves – 3
• Dry Red Chillies – 6 to 7
• Coriander seeds – 1 tsp
• Fry the cinnamon, cloves, Red Chillies and Coriander seeds in a little oil
• Garlic Cloves – 4
• Ginger – 1/2 inch
• Onion – 1 small chopped into rough cubes
• Grated fresh Coconut – 1 cup
• Grind the cinnamon, cloves, Red Chillies and coriander seeds, garlic, ginger, Onion and the fresh Coconut in a blender into a thick paste while adding a little water, into a smooth paste.
• For the seasoning
• Mustard Seeds – 1 tsp
• Cumin – 1 tsp
• Curry leaves – 5 leaves

Method:

1. Heat oil in a pan splutter the mustard seeds and cumin and saute the curry leaves.
2. Now add the chopped onions and saute until pink.
3. Add the chopped tomatoes and fry for 3 to 4 mins, stirring in between
4. To this add the ground masala paste, add a pinch of turmeric powder, add salt and cover the pan with a lid
5. Boil this for 10 mins. Add water according to the desired consistency
6. Now slit the boiled and peeled eggs lengthwise and add them to the boiling gravy
7. Garnish with coriander leaves and serve hot with rice

Recipe courtesy of Latha Kishore