METHOD: - Boil the eggs and remove its shells. Keep it aside.
- Heat a small pan and dry roast cinnamon, Fennel Powder, Cloves, Black pepper powder, and coriander powder for 1 minutes.
- Allow them to cool.
- Place all these dry roasted ingredients along with ginger, garlic pods, and cumin seeds in a small jar of your mixer and grind it well by adding 1 or 2 Tbsp of water.
- Now heat oil in a pan,add chopped onion, turmeric powder, and green chillies.
- Cook them until onions become golden brown.
- Add ground spices to this and mix well.
- Now add chopped tomatoes and sauté well.
- Allow them to cook in medium heat for 5 - 7 minutes.
- Add salt and 1/2 cup of water and simmer for 5 more minutes.
- Add coconut milk and 1/2 cup of water and let it boil for 2 minutes. Sauté well.
- If you want, you can cut the eggs into half lengthwise and add them to the boiling gravy. Check for the salt.
- Allow them to boil in medium heat for 2 more minutes or until you get the required consistency. If you want more gravy, you can add 1/4 cup or less of hot water to the curry.
- Garnish your tasty egg curry with chopped Coriander leaves.
Notes:
If you don’t have cloves, cardamom powder, cinnamon, and Fennel powder, you can use 1/2 tsp of Garam masala and 1/2 tsp of Meat masala.
