Small onion-20 or big onion chopped-1
Chopped ginger-1 teaspoon
10 pods Chopped garlic
Chili powder or sambar powder-1 teaspoon
Coriander powder-1 table spoon
Garam masala powder-1 teaspoon
Cocunut-2 to 3 table spoon
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Cashewnut-8 or Kas Kas-1 teaspoon
Boil the eggs. Make a small split in the middle. Grind the coconut paste. Keep the kadai in the stove. In a teaspoon of oil season the curry with a teaspoon of fennel seed, a green chili and curry leaf. Add the onion and garlic pieces and sauté well. Now add the chopped ginger and garlic pieces and sauté that too for few minutes. Finally add the chopped tomatoes and sauté till the tomato pieces get cooked. Now add the chili powder, garam masala and coriander powder. Mix well. Be careful that the powder doesn’t get burned. Now add 2 cups of water and the salt needed. Keep the stove in medium flame and allow the curry to get cooked and reduce to ½ the quantity. Now mix the grounded coconut in a cup of water and add to the curry. Cook for 5 minutes. You will find the gravy thickening due to the cashews in the masala. Now add the boiled egg into the curry and cook for 5 more minutes in medium fire.
It Goes well with steamed rice/ Dosa/ Idly.