Chettinad Egg Kurma

Ingredients:

• Eggs - 4
• Onion - 1 medium (chopped)
• Tomatoes - 2 medium (chopped)
• Curry leaves - few
• Salt - to taste
• Oil - 2 tbsps

To Grind:

• Cashewnut - 6 no
• Cinnamon - 1" piece
• Cloves - 2
• Cardamom - 1
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1 tsp
• Roasted chana dhal - 1 tsp
• Ginger - 1" piece
• Garlic - 4 cloves
• Green chilies - 5
• Shredded coconut - 1/2 cup
• Onions - 1/4 cup (chopped)
• Coriander leaves - 3 to 4 sprigs
• Coriander powder - 1 1/2 tbsps

Method:

1. Boil the eggs, remove the shells and cut into half.
2. Add oil to the heated pan and fry the items given under "To Grind" till nice aroma emits and grind it to a smooth paste.
3. Heat oil in a pan. Splutter cumin seeds. Add curry leaves, chopped onions and saute till onions turn golden brown.
4. Add tomatoes and saute till it becomes soft.
5. Now add the ground paste, 1/2 cup water, salt and cook till the oil separates from the gravy.
6. Now finally add the boiled eggs and cook for 5 mins.
7. Serve with white rice, pulov, roti/chappathi.

Note:

You can also break the eggs and pour into the gravy and mix gently.