Ingredients:

• Hard boiled eggs – 8
• Oil – 3 tbsp
• Coconut – 1/2
• Chilli powder – 1 tsp
• Black pepper powder – 1/2 tsp
• Coriander powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Oil – 2 Tbsp
• Garlic – 1 tsp, minced
• Onions – 3/4 cup, finely chopped
• Ginger – 1 tsp, minced
• Tomato – 1/2 cup, chopped
• salt – to taste
• For Tempering:
• Oil – 1 tbsp
• Cloves – 2
• Cinnamon – 2 cm long, crushed
• Finely chopped Onion – 1/2 cup
• A few Curry leaves

Method:

1. Grind coconut to a smooth paste.
2. Mix turmeric powder, chilli powder, pepper powder and coriander powder with a little water to make a paste.
3. Heat oil in a pan. Add garlic and saute till fragrant.
4. Add onion, ginger and fry till onions are light brown.
5. Add masala powder paste and fry for a minute.
6. Add tomatoes and cook covered on a low flame it turns into pulp.
7. Add coconut paste and cook stirring for 2-3 mins.
8. Add water to make a creamy gravy.
9. Add salt and simmer for 3 mins.
10. Peel the hard boiled eggs, cut them into halves and add to the gravy. Simmer for 1 minute and remove from fire.
11. Heat oil for tempering. Add crushed cloves, cinnamon and curry leaves.
12. Add onions and fry till dark brown and pour over the curry.