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Eggs in chilli coconut curry

Ingredients

  • 1 sprig curry leaves
  • 2 tablespoons ghee
  • 2 bay leaves
  • 1- inch cinnamon stick
  • 6 peppercorns
  • 3 cardamom pods
  • 1 green chilli cut into 3 segments
  • 2 onions chopped
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 5 boiled eggs
  • 1/4 cup curd
  • 1 to mato chopped

For the Spice Paste

  • 6 almonds
  • 1 tbsp fennel seeds
  • 1 tbsp roasted chana dal
  • 5 green chillies coarsely sliced
  • 5 garlic cloves chopped
  • 1- inch ginger chopped
  • 1/4 cup grated coconut
  • 1/4 cup mint
  • 1/4 cup coriander

Instructions

  1. Add the ingredients for the paste in the grinder with 1/2 tsp salt and grind to a fine paste.
  2. Heat ghee in a pan and add in the curry leaves, bay leaves, cinnamon, peppercorn and cardamom and let them splutter.
  3. Add green chilli and onions and fry until onion begins to soften and translucent.
  4. Add tomatoes and cook till they turn soft and mushy.
  5. Add salt, coriander powder, cumin powder and turmeric and saute for a min.
  6. Add 1/4 cup of water and let the spices cook for a min more.
  7. Add curd and saute till the oil separates.
  8. Add the spice paste and mix well, fry the masala till the raw smell goes away.
  9. Add 1/2 cup water to the gravy and cook till u get the desired consistency.
  10. Meanwhile, slit the eggs and keep aside.
  11. When the gravy is almost done drop the eggs and let it simmer on a low flame for 10 mins so it absorbs all the flavour.
  12. Serve hot with rice.