Hard Boiled Eggs : 6
Onion : 1 large /1 1/2 cup (minced)
Tomato : 1 large /1 cup (finely chopped)
Red chilli powder : 1 tsp
Coriander powder : 1 tbsp
Garam Malasa : 1 tsp
Coriander leaves : 1/4 cup
Mint leaves : 1/4 cup
Curry leaves : few
Salt to taste
To Temper :
To Grind :
Grated coconut : 1/4 cup
Fennel seeds : 2 tsp
Poppy Seeds: 1 tsp
Garlic : 4-6 cloves
Ginger : 1″ piece
Cashewnut : 4
Grind the all the above listed ingredients “to grind” to fine paste and set it aside.
Heat a oil in pan, when its hot, splutter mustard seeds, add the cinnamon, cloves and cardamom and saute till the aroma rise, now add the sliced onion and statue till it turns to translucent and light brown in color.
Add the ground coconut masala paste and curry leaves; saute and cook till the raw smell of masala goes.
Now add red chilli powder, coriander powder and garam masala, and salt; saute for couple of mins.
Add the chopped tomatoes and sauté till the oil separates on the sides of the pan.
Add coriander leaves, mint leaves and give a stir. Add 1 cup of water,cover the pan and allow to boil for 5 mins.
Add the boiled egg and let it boil for 3 mins. Remove from the fire and serve hot with steamed rice,