Ingredients:

• 5 – Boiled eggs, cut into halves
• 2 – Onions (chopped)
• 1 – Green chilli
• 2 – Tomatoes (chopped)
• 5 tbsp – Coconut (fresh)
• 1 tsp – Fennel seed powder
• 1 tsp – Coriander powder
• 1 tsp – Red Chilli powder
• 1/4 tsp – Garam Masala
• Salt
• Oil

Method:

1. Heat a tbsp of oil in a pan and add half of the onions and green chillies, saute until they turn transparent, add few tomato chunks and saute again for few minutes, put off the stove.
2. Grind these sauteed vegetables along with freshly grated coconut into a fine paste.
3. Heat the remaining oil, add the remaining onions and chopped tomatoes, saute until the onions turn translucent.
4. Add the fennel seed powder, coriander powder, red chilli powder, garam masala powder, salt and saute for few minutes.
5. Add the ground paste and cook for few minutes.
6. Add sufficient water and boil.
7. Add the egg halves to the cooking gravy and cook on simmer until the curry turns thick.
8. Add coriander leaves or mint leaves as desired.
9. Serve hot.
10. Recipe courtesy: Priya Easy N Tasty Recipes