Eggs -- 6
Fennel Seeds -- 1 tbsp
Cardamom -- 2
Cloves -- 3
Cinnamon -- ½ inch piece
Onion -- 1½ cup + ½ cup , chopped
Green Chilies -- 4 - 5, adjust according to your taste
Curry Leaves -- 2 - 3 sprigs
Coriander Leaves -- 1/4 cup chopped
Ginger -- 1.5 inch
Garlic -- 14 to 15 cloves
Fresh Grated Coconut -- ½ cup
Desiccated Coconut -- ½ cup, can replace this with fresh coconut too.
Turmeric Powder -- 1 tbsp
Kashmiri Chilly Powder -- 3 tbsp
Coriander powder -- 1 tbsp
Garam Masala -- 1 tbsp
Tomato -- 1
Yogurt -- 3 - 4 tbsp, optional - make sure it is not too sour
Oil -- 4 tbsp
Salt -- as per taste
Hard boil 5 eggs, remove the shells and keep aside.
In a wide pan, heat 1 - 2 tbsp oil. Add the fennel seeds, cardamom, cloves and cinnamon and let it splutter. Add the 1½ cup of chopped onions, slit green chillies, chopped ginger, chopped garlic and curry leaves and saute until the onions are translucent. Now add desiccated coconut and saute.Saute until the coconut turns golden brown. Then add fresh grated coconut. Stir for couple of mins and then let it cool. Grind this into a smooth paste.
In the same pan, heat the remaining oil and add the remaining chopped onion. Saute until the onions are translucent. Add salt, turmeric powder, coriander powder, red chilly powder and Garam Masala. Saute until the raw smell goes off. Add the chopped tomatoes and saute until the tomatoes are squishy.
Add the ground mixture and mix well. Add 1 - 2 cups of water as required for the consistency of the gravy.Once it starts boil, break the left over egg and pour into the curry. Mix well. Do a taste check and add more salt if required.
Let this cook for 5 to 7 mins on medium flame with semi covered lid.
If adding yogurt, add and let it cook for 2 more mins.
Slit the boiled eggs and add this to the curry. Garnish with chopped coriander leaves.
Serve hot with rice or chapathi or any indian bread.
Recipe Courtesy: Flavors of Mumbai