Eggs -- 6, large
Finely Chopped Onions -- 3 cups, thinly sliced
Ginger -- 1 inch thick piece
Garlic -- 4 - 5 cloves
Green chillies -- 3 -4
Tomato -- 1 cup, chopped
Turmeric powder -- ½ tsp
Chilly powder -- 2 -3 tbsp
Coriander powder -- 1 tsp
Cloves -- 5 - 6
Cinnamon -- 2 inch piece
Fennel seeds -- 1½ tsp
Shredded coconut -- 1 cup
Mustard seeds -- 1 tsp
Curry leaves -- 1 sprig
Red chillies -- 1 - 2
Salt -- to taste
Oil -- 2 tbsp + 2 tbsp, preferably coconut oil
In a pan, boil water and once it starts boiling add the eggs and let it boil for 10 - 12 minutes. Transfer the eggs to cold water and once it is cool to touch, peel and keep it aside.
Grind / Crush the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.
Heat 2 tbsp oil in a heavy bottomed pan. Add the finely chopped onions, green chillies and curry leaves. Saute for 2 - 3 minutes. Add the powdered garam masala and crushed ginger garlic paste. Saute for 4 - 5 minutes. Then add the turmeric powder, chilly powder and coriander powder. Saute until the mixture turns dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
Grind the coconut and add to the mixture. Add water to adjust the gravy as required. Let it just come to a boil.
Make small slits on the boiled egg and add it to the gravy.
Switch off the flame and keep it on the stove with the lid on, for 10 - 15 minutes.
Heat the remaining oil in another pan. Add the mustard seeds and let it splutter. Then add the red chillies and the curry leaves. Pour this over the curry.
Serve hot. This goes well with appam, chapathi, pathiri, idyappam, rice etc.