- Boiled eggs - 2 nos
- Coconut Oil - 4 Tbsp
- Onions(chopped) - 1 no
- Tomatoes(chopped) - 1 no
- Green chillies - 2 nos
- Garlic cloves, minced -1 no
- Fresh ginger, grated - 1/2 tsp
- Corinader powder - 1/2 tsp
- Cumin powder - 1/4 tsp
- Garam masala - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Salt to taste
- Chopped fresh coriander leaves to garnish
METHOD:
- Boil 2 eggs in boiling water by adding 2 tsp salt for about 15 minutes.
- Heat 2 tbsp coconut oil in a deep pan over medium heat.
- Add the chopped onions and fry until golden.
- Take off the heat.
- Transfer the fried onions from the pan to a food processor.
- Grind the onions, tomatoes, green chillies, grated ginger and garlic cloves to get a smooth paste.
- Heat the remaining 2 tbsp of oil in the same pan over medium heat.
- Add the onion -tomato paste. Fry for 2-3 minutes.
- Now add red chilli powder, coriander powder, turmeric powder, cumin powder ,garam masala and salt and mix well.
- Saute well until the oil begins to separate from the onion tomato mixture.
- Add 1 cup of water bring to a boil on a medium flame.
- Cut the boiled eggs into halves lengthside and add them to the gravy. Simmer for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity after you added the water.
- Garnish with coriander leaves.
